Fresh Peach Pie With Buttermilk Crust

Why I Love This Recipe

• Simple Ingredients. A few pantry staples are all you need to make this delicious peach pie. I even have a trick that you can use if you don't have buttermilk on hand.
• Easy Pie Crust. This is the pie crust that I've used for years. It makes the most delicious crust for all of my pie and pastry recipes, both sweet and savory, and you don't need to chill the dough. I use it to make my blueberry pie with lattice crust, my homemade pop tarts, and even my mini chicken pot pies.
• The Pie Doesn't Get Soggy. Fruit pies are notorious for soggy crusts. You don't have to worry about that with this recipe. Not only is the filling properly thickened, but I also use crust dust to create a barrier!

🍑 6 Tips For Making Fresh Peach Pie

Peach pies, if not baked properly, can end up with an underbaked bottom crust or one that goes soggy after a few hours. This is because the juicy peaches break down during baking and leak juice. Having a properly thickened filling (using flour) and making sure your crust is baked properly is key. Here are 6 tips for perfectly baked peach pie.

1. Use Crust Dust: I first learned about the miracle of CRUST DUST from King Arthur Flour. It's super easy to make, too! Crust dust is a 1:1 ratio of all-purpose flour and sugar. You simply mix the two ingredients together, then sprinkle it over the bottom crust in a THIN layer before adding the pie filling. As the pie bakes, the flour and sugar create a barrier, preventing the juices from soaking into the crust. It really works, too, and once baked, you won't even know it's there.
2. Bake In Bottom ⅓ of Oven: Baking the pie lower in the oven (I bake on the second to bottom rack position) helps the bottom crust to bake evenly.
3. Use a Baking Stone: I swear by baking my pies on top of a preheated baking stone (pizza stone). This especially works well for pies with a large surface area, like my peach slab pie. If you don't have one, that's ok! The first two tips will still yield a delicious crust. The baking stone just helps center the heat evenly for the bottom crust.
4. Use a Metal Pan: Metal pie pans work better than glass for a golden bottom crust. That being said, I used a glass pan for this peach pie, and because I followed the other tips the crust was perfectly baked.
5. Catch Drips. Place a piece of foil directly onto the oven rack, or line a baking sheet with foil and put your pie pan on top of that to catch drips as the pie bakes.
6. Don't Worry About Overbaking Your Pie: yep, that's what I said. It's better to slightly overbake the crust vs. underbake.  Tip: If the filling isn't bubbling up and almost coming out of the pie, it's not done! 

🥣 Recipe Ingredients

• Peaches: Fresh, RIPE, peaches give this pie the best flavor and sweetness. You'll need to peel and chop them into bite sized pieces.
• Flour: Fruit pies need a thickener to bind with the sugar and juices for the filling. My preferred thickener is all-purpose flour.
• Sugar: Fresh peaches are already sweet, but sugar is still needed to create a delicious filling and add even more sweetness.
• Butter, Shortening, and Oil: You'll notice that the pie crust calls for all 3 of these fats. Each one has its purpose and helps create a delicious and flaky pie crust that rolls out easily and does not need to chill. I highly recommend NOT substituting any of these ingredients.
• Buttermilk: Buttermilk enhances the flavor and texture of the pie. If you do not have buttermilk on hand, you can make a wonderful substitute using lemon juice and milk. For this recipe, you will need ⅓ cup of milk and a teaspoon of lemon juice. Combine both in a small bowl and let sit for a few seconds to thicken.

See the recipe card for full information on ingredients and quantities.

👩‍🍳 How To Make Peach Pie

Step 1: Mix flour and salt together, then cut in shortening and butter until it resembles pea-size crumbs. You can do this with a pastry cutter or two butter knives. Stir in oil and buttermilk and mix until a soft dough forms.

Step 2: Divide the dough into 2 sections. Wrap one section in plastic wrap and set aside.

Step 3: Roll the other one out and place it in a 9-inch pie pan. Cut off excess pie crust (OR fold the excess pie crust under). Combine 1 Tbsp. flour and 1 Tbsp. sugar in a small bowl. Sprinkle this over the bottom pie crust. This is your crust dust.

Step 4: Combine peaches, sugar, flour, cinnamon and lemon juice.

Step 5: Pour the filling into the pie pan and dot with a tablespoon or two of butter.

Step 6: Roll out the second pie crust and cover the pie. Cut off excess crust using a sharp knife (OR fold it under), and pinch the crust around the edge to seal.

To finish the pie, cut a few slits on the top for venting. Then brush with an egg wash, sprinkle with sugar, and bake at 425 degrees for 60-70 minutes, following my tips above for baking pies.

Pie is best served after it's had a chance to cool for at least 2 hours. Wrap the cooled pie in plastic and store at room temperature for 2-3 days.

Peach Pie FAQs

More Peach Recipes To Make

MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!