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slice of peach pie on white dish

Grandmother’s Peach Pie (Butter or Shortening Crust)

A traditional homemade peach pie made with a tender, flaky double crust and a golden crumble topping. This family recipe uses sweet peaches preserved at summer’s peak — just like the ones from our backyard tree — for a comforting dessert that brings warmth to any season.
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Prep Time 30 minutes
Total Time 1 hour 20 minutes
Servings 8 slices

Equipment

  • Mixing Bowls
  • Measuring Cups & Spoons
  • 9-inch Pie Plate
  • Pastry Brush
  • Fork
  • Rolling Pin

Ingredients
  

Crumble Topping

  • 1 tbsp butter or shortening
  • 1 tbsp sugar
  • 3 tbsp flour
  • 1/4 tsp salt

Pie Crust

  • 2 1/4 cups flour
  • 1 tsp salt
  • 3/4 cup butter or shortening
  • 1/2 cup cold water
  • milk or half & half enough to brush on top crust

Fruit Filling

  • 8-10 peaches, peeled and sliced
  • 1/4 cup sugar up to 1/2 cup if fruit is tart
  • 1/4 cup Minute Tapioca for fresh peaches 1/2 cup if using frozen peaches

Instructions
 

Prepare Crumble Topping

  • Combine flour, sugar, and salt in a small bowl.
  • Add butter or shortening.
  • Use a fork to press and blend until soft, sandy crumbs form.
  • Set aside.

Prepare Fruit Filling

  • Place peaches in a large bowl.
  • Add sugar and tapioca based on fruit type.
  • Add spices if desired.
  • Mix and set aside.

Make the Pie Crust

  • Place flour in a bowl and remove 1/3 cup to a small bowl.
  • Add salt to remaining flour.
  • Cut in butter or shortening until crumbly.
  • Mix reserved flour with cold water until smooth.
  • Pour mixture into crumbs and gently combine.
  • Gather dough into a ball and divide in half.
  • Roll one half and fit into pie plate.
  • Roll second half for top crust and set aside.

Assemble the Pie

  • Fill bottom crust with prepared fruit, leaving excess liquid behind.
  • Place top crust over filling and seal edges.
  • Brush top crust lightly with milk or half & half.
  • Sprinkle crumble topping evenly over crust.
  • Cut vent holes in top.

Bake

  • Bake at 350°F on center rack for 45–55 minutes.
  • Bake until crust is golden brown.
  • Cool before slicing.

Notes

  • • Fill the pie slightly above the rim — fruit settles while baking.
    • Handle dough gently for the flakiest crust.
    • Works beautifully with peaches, apples, or berries.