Hello everyone!

{Spanish here}

Today's recipe belongs to my "Summer Pies" series again. But today, and for the first time in my blog, I made the pie crust!

The recipe for the pie crust is from

Baking a Moment's

blog, and she has a great tutorial with photographs and tips that will help you make the best pie crust ever.

Every time I intended to do my own pie crust, it turned out badly. I tended to over-roll it, I guess, because the texture I achieved had nothing to do with this one. 

And the results are great. I used this recipe twice in a week and, on the second time, I added a handful of raspberries and it tasted great as well.

Peach Pie

Pie crust ingredients


for a 23 cm pie pan


  • 300g flour
  • 1 tsp salt
  • 60mL olive oil
  • 120g butter (cold)
  • 80ml water (very cold)
  • 1 egg (for the egg wash)
  • 2 Tbs water (for the egg wash)

Pie crust directions

  • In a large bowl, mix flour and salt. Add olive oil slowly while stirring (manually).
  • Slice the cold butter, add it to the mix and blend. Bear in mind that there need to be small portions of butter in the dough.
  • Add water little by little, stirring until the dough forms a ball. Roll slightly and divide in two equal balls.
  • Roll the ball, fold in three parts (like you would do with a letter) and afterwards fold into three more. Wrap it in plastic wrap and store in the fridge for an hour.
  • Grease the pie pan with some butter and sprinkle with flour.
  • When the hour has past, roll the dough again, reaching a diameter 5 cm larger than your pie pan. Line the pan with the dough and prick with a fork. Refrigerate again while you prepare the filling.
  • Repeat the process with the other ball of dough if we intend to cover our pie with it.

Filling ingredients

  • 5-6 medium sized peaches
  • 170g brown sugar
  • 40g flour
  • ½ tsp cinnamon
  • ¼ tsp nutmeg

Filling directions

  • Pre-heat the oven at 220ºC (428ºF).
  • Peel and slice the peaches.
  • Mix sugar, flour and spices until well blended and pour over the sliced peaches, stirring until all of them are well covered with the mix.
  • Pour on the dough lined pan and cover with the other dough previously rolled, either with strips of dough or another decoration.
  • Paint the visible dough with egg wash (whip together water and egg).
  • Bake for 10 minutes at 220ºC and lower the temperature to 175º (347ºF) to bake for 1 hour approximately or until the pie crust is golden.
  • Let the pie cool down completely before serving.

I would recommend you to really wait for it to cool down. Otherwise, when you try to slice it, it will crumble completely. It will be difficult, believe me, I know. You can serve it with a dollop of vanilla ice cream!

I hope you liked it! Here's the


with the recipe.