Measure your flour correctly. This is my top baking tip! Never scoop a measuring cup directly into your flour, as it will result in using too much flour. Instead, use the spoon-and-level method: fluff the flour first, then spoon it into your measuring cup or spoon and level it off. For the best results, consider using a kitchen scale!
Storage: Keep leftovers tightly covered in the refrigerator for up to 5 days. If you have an airtight container, use it for optimal freshness! The pie dough can be prepared ahead of time and stored in the fridge for up to 5 days or frozen for up to 3 months.
Make it ahead: This pie actually benefits from being baked a day in advance. It allows the juices to firm up, making it easier to slice and even more delicious when served!
Ingredients
Method
Make the Pie Dough
- Line a shallow bowl with parchment paper and set it aside.
- In a stainless steel pan, cook the butter over medium heat for 10 to 12 minutes, stirring occasionally, until you see medium-brown solids form at the bottom and the butter gives off a rich, nutty aroma. You should end up with approximately 185 grams (just under 1 cup) of browned butter. Scrape the browned butter into the prepared bowl and place it in the freezer until solidified, about 1 hour.
- Once the butter is fully frozen, lift it out using the parchment paper, cut it into cubes, and return the cubes to the freezer until ready to incorporate.
- In the bowl of a stand mixer, combine the flour and salt. Add in the cubed brown butter. Mix on low speed for about 3 minutes, or until the mixture forms small, pea-sized pieces and resembles coarse, sandy crumbs.
- In a small cup or bowl, combine the water and vinegar, then add a few ice cubes. Stir to chill the mixture and melt some of the ice.
- With the mixer still on low, slowly drizzle in the ice water, a tablespoon at a time. You’ll need about 10 to 15 tablespoons in total. Stop mixing as soon as the dough begins to clump together around the paddle. The texture should be moist and soft, but not sticky.
- Divide the dough into two equal portions. Wrap each in plastic wrap and shape into a flat disc, roughly 335 grams each. Refrigerate for at least 1 hour to firm up before rolling.
Assemble the Pie
- Preheat the oven to 425°F (218°C).
- Remove one dough disc from the fridge and place it on a lightly floured surface. Dust the top of the dough and your rolling pin with flour.
- Begin rolling from the center outward, turning the dough frequently to maintain a circular shape and prevent sticking. Flip and rotate the dough between rolls, adding a light dusting of flour as needed.
- Roll the dough into a 12-inch circle, about 1/8 inch thick. Carefully roll the dough around the rolling pin and transfer it into a 9-inch metal pie pan. Handle the dough gently to avoid tearing. Place the pie pan in the fridge to chill while you prepare the top crust.
- Roll out the second dough disc in the same manner to an 1/8 inch thickness. Cut it into 1-inch wide strips and place them on a parchment-lined baking sheet. Refrigerate the lattice strips while you prepare the filling.
- In a large mixing bowl, gently toss the sliced peaches, strawberries, granulated sugar, lemon juice, lemon zest, cornstarch, and salt until evenly combined. Pour the mixture into the chilled pie crust, leaving behind any excess liquid in the bowl to avoid a soggy base.
- To create the lattice top, lay half the dough strips vertically across the top of the pie. Fold back every other strip halfway, then place one horizontal strip across. Unfold the vertical strips to cover the horizontal one, alternating with each new strip to create a woven pattern. Continue this process until the entire pie is covered.
- Trim the dough so it aligns with the edge of the pie dish. Tuck the edge of the bottom crust over the lattice ends, then crimp the edges using your fingers or knuckles to seal.
- Brush the top crust with the whisked egg to create a golden finish. Sprinkle generously with turbinado sugar for added texture and sparkle.
- Place the pie on a rimmed baking sheet to catch any drips. Bake at 425°F for 25 minutes, then without opening the oven door, reduce the temperature to 350°F (180°C) and bake for an additional 40 to 50 minutes, or until the crust is deep golden brown and the filling is bubbling. If the crust browns too quickly, cover the top loosely with foil.
- Transfer the pie to a wire rack and allow it to cool at room temperature for at least 4 hours. This resting time allows the filling to set, making for cleaner slices. Serve as is or with a scoop of vanilla ice cream for an extra indulgent touch.