In a mixing bowl, combine the flour, salt, and sugar. Add the chilled butter, using a pastry cutter or your fingers to blend until it resembles coarse crumbs. Gradually add the ice water, mixing until the dough forms a ball. Divide the dough in half, shape into disks, wrap in plastic, and chill for at least an hour.

Tip: This chilling time helps develop flavor and texture.

Once chilled, on a floured surface, roll out one disk to fit your pie pan. Transfer it to the pan, pressing gently into the corners. Trim the edges, leaving a slight overhang.

In another bowl, mix the sliced peaches with sugar, cornstarch, cinnamon, and lemon juice. Let it sit for about 15 minutes, allowing the flavors to meld beautifully.

Tip: The cornstarch will thicken the juices as the pie bakes.

Pour the peach filling into the prepared crust, spreading it evenly. Dot with small pieces of butter. Roll out the second dough disk, covering the filling. Seal and crimp the edges, then cut a few slits for steam to escape.

Preheat your oven to 425°F (220°C). Bake the pie for 15 minutes, then lower the temperature to 350°F (175°C) and continue baking for another 30-35 minutes, or until golden brown and bubbly.

Tip: Place a baking sheet beneath the pie to catch any overflow.