There is just something about pie in the summer.

For work, a party, a friend... or for a birthday. Homemade pie is always a good idea.

Growing up, my mom and I would make different pie crusts; experimenting with butter or shortening. Her one tip was always "don't overwork the dough - it makes the crust tough, not flaky."

Those words are always in my mind when I make the crust. But, I probably do mess with the dough more than my mom would prefer. And the finished product is never as perfect as I would like... but it always tastes delicious. And imperfect pies are usually the best pies!

This is a recipe for peach pie because my husband and I have been picking and buying peaches on over-drive this past month! (Can't. get. enough. juicy. local. peaches.)

But, this is also my go-to crust that you can use for any fruit pie.

Peach picking at Eckert's Orchard in Belleville, Illinois.

I definitely recommend making a fruit pie this summer!

Homemade Peach Pie

Pie crust:

2 1/2 cups all-purpose flour (plus more for dusting)
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 cup (2 sticks) cold unsalted butter, cut into small cubes
6-8 tablespoons ice-cold water, plus more if needed

Peach Filling:

8 whole peaches, sliced (or about 8 cups)
1/2 cup white sugar
1/4 cup cornstarch
Juice from 1 lemon
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces
All-purpose flour, for dusting
1 large egg yolk, for egg wash
1 tablespoon water, for egg wash
Sugar, for sprinkling

Directions:

Make the pie crust. In a food processor, pulse the flour, sugar and salt to combine. Add the butter and pulse until it is a coarsely incorporated, with few pieces remaining. Drizzle in the cold water and then pulse until the dough crumbles, but it holds together. If it is too dry, add more water, 1 tablespoon at a time. Pulse a few times - don't over mix the dough! (You can also use a pastry cutter or forks to cut in the dough to mix, instead of a food processor.) Pour the dough onto a pastry slab or floured surface and form into 2 round discs. Wrap in plastic wrap and chill in refrigerator until ready to use, at least 30-60 minutes. You can even let it chill overnight.
Make the peach pie: Preheat oven to 400 degrees. In a large bowl, stir together the peaches, sugar and cornstarch. Add the lemon juice and salt and combine.
On a floured surface, roll out one disk of pie dough to about 1/8-inch thickness and larger than the pie dish. Roll dough around the rolling pin and unroll it over a 9-inch pie plate, pressing gently to fit in plate, with some pie dough overhanging.
Pour the peach mixture into the pie shell. Dot with the remaining 2 tablespoons butter.
Roll out remaining disk of dough in the same manner. Either drape over filling or slice into thin strips to make a lattice design. Fold or trim the pie overhang and crimp the edges - with a thumb and index finger of one hand, gently press dough against index finger of other hand. Continue around the pie.
Whisk the egg yolk and water in a small bowl and brush it over the top crust. Sprinkle with the remaining sugar.
Place in oven and bake 10 minutes at 400 degrees, then reduce heat to 375 degrees. Continue baking until bottom and top crusts are golden and juices are bubbling in center, 50 to 80 minutes. TIP: Tent the pie with foil if the top is browning too quickly.
Transfer pie to a wire rack to cool completely, at least 4 hours, or up to overnight.

Cheers to peach season!