Strawberry peach pie – ripe, juicy peaches and bright strawberries wrapped in a flaky brown-butter crust. Serve warm with vanilla ice cream for a perfect summer dessert.
As a pastry chef I’ve made countless pies; this one is a favorite for summer gatherings and birthdays. The brown butter crust adds a deep, nutty note that pairs beautifully with fresh fruit. If you prefer a smaller treat, consider making strawberry pie pop tarts or berry crumb bars instead.
This pie is a summertime staple in my kitchen. When I don’t want to roll dough, I sometimes make triple berry crumb bars for the same fruit-forward flavor without the crust work.
Ingredient Notes and Substitutions
Peaches: Choose fresh, ripe peaches that give slightly to the touch. Avoid overly firm or mushy fruit. Extra peaches can be used in other recipes like cinnamon rolls or cookies.
Vinegar: A small amount of vinegar tenderizes the crust and slows gluten formation, keeping the pastry tender and preventing greying in the fridge.
Strawberries: Pick uniform, bright red strawberries with green caps. They pair wonderfully with the peaches and can be used in other baked goods if you have leftovers.
Cornstarch: Cornstarch thickens the filling and absorbs excess fruit juice. You can substitute all-purpose flour, but add an extra 1–2 tablespoons for similar thickness.
See the recipe card below for exact measurements and full instructions.
Recipe Instructions
1. Brown the butter. Cook butter until the solids are medium brown and the butter smells nutty. Scrape into a parchment-lined bowl, chill until firm, then cut into cubes.
2. Mix the dry ingredients. In a mixing bowl combine flour and salt. Add the chilled browned butter cubes and mix until the butter pieces are pea-sized.
3. Add cold water. Stream in ice-cold water (mixed with a tablespoon of vinegar) by tablespoons until the dough just starts to clump. The dough should be moist and soft, not sticky.
4. Portion and chill. Divide into two equal rounds, wrap, flatten into discs, and chill at least 1 hour.
5. Roll the crust. Roll one disc into a 12-inch circle on a lightly floured surface and fit it into a 9-inch metal pie pan. Chill while you roll the second disc.
6. Prepare the lattice. Roll the second disc to the same thickness, cut into 1-inch strips, and chill the strips on a tray.
7. Make the filling. In a large bowl toss sliced peaches and quartered strawberries with granulated sugar, cornstarch, lemon juice, lemon zest, and a pinch of salt until evenly coated. Discard excess juices; only use the coated fruit.
8. Fill the pie. Pour the fruit into the prepared crust so it sits evenly in the pan.
9. Assemble the lattice. Lay vertical strips across the filling, then weave horizontal strips over and under to create a lattice. Trim excess dough and tuck the bottom crust over the lattice; crimp the edges.
10. Finish and bake. Brush the top with egg wash and sprinkle turbinado sugar, if using. Bake on a rimmed baking sheet: start at high heat, then lower to finish baking. Cover with foil if the crust browns too quickly.
11. Cool before serving. Let the pie cool on a wire rack at least 4 hours so the filling sets for clean slices. Serve with ice cream.
Storage and Freezing
Storage: Cover leftovers tightly and refrigerate up to 5 days. An airtight container is ideal. Unbaked pie dough can be refrigerated up to 5 days or frozen up to 3 months.
Freezer: Store baked pie in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
Make ahead: Baking the pie a day ahead helps the filling firm up and makes slicing easier.
FAQs
Can I use glass or ceramic pie pans? I recommend a metal pan because glass and ceramic hold heat differently, which can affect bake time and crust browning.
Can I make the dough by hand? Yes. Use a pastry cutter or two knives to cut the butter in, or a food processor if you prefer.
Do I need to peel the peaches? Peeling is optional. The skins soften during baking and are barely noticeable for many people.
How do I prevent a runny filling? Leave excess juices in the mixing bowl and discard them. For very ripe fruit, add an extra tablespoon of cornstarch.
Can I use frozen fruit? Fresh fruit works best; frozen peaches and strawberries tend to release more water and can become mushy when baked.
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Brown Butter Strawberry Peach Pie
Ingredients
Brown Butter Pie Crust
- 1 cup cold unsalted butter
- 2 2/3 cups + 1 tbsp all-purpose flour
- 3/4 tsp fine sea salt
- 1/2 cup water
- 1 tbsp apple cider or white vinegar
- 1 whole egg, whisked (for egg wash)
Strawberry and Peach Filling
- 3 cups fresh sliced peaches
- 3 cups fresh strawberries, hulled and quartered
- 1/4 cup granulated sugar
- 1/4 cup + 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp fine sea salt
- 2–3 tbsp turbinado sugar (optional, for sprinkling)
Instructions (overview)
Make the brown butter, combine with flour and salt, add ice water and vinegar to form a soft dough, chill, roll, and assemble with the fruit filling. Bake until the crust is golden and the filling is set, then cool at least 4 hours before slicing.
Notes
Measure flour with the spoon-and-level method or use a kitchen scale for best results. This pie keeps well refrigerated up to 5 days; bake-ahead is encouraged to let the filling set.
Nutritional Info (per serving, estimate)
Calories: 292 kcal | Carbohydrates: 20 g | Protein: 2 g | Fat: 24 g | Sugar: 17 g
The nutrition numbers are estimates and not guaranteed.