In a mixing bowl, combine the flour, salt, and sugar. This creates a balanced base for the crust.

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. You may need to adjust the amount of water.

Divide the dough into two equal parts, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

In a large bowl, combine the sliced peaches, sugar, flour, cinnamon, and lemon juice. Toss gently to coat the peaches evenly.

Let the mixture sit for about 10-15 minutes to allow the peaches to release their juices.

Preheat your oven to 425°F (220°C). This high temperature helps to create a flaky crust.

On a floured surface, roll out one disc of dough into a circle large enough to fit your pie dish. Transfer it to the pie dish.

Pour the peach filling into the crust, spreading it evenly. Dot the top with small pieces of butter.

Roll out the second disc of dough and place it over the filling. You can either cut slits for a lattice top or simply cover it completely.

Trim and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape.

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.

If the edges brown too quickly, cover them with foil.

Once baked, remove the pie from the oven and let it cool for at least 2 hours before slicing. This allows the filling to set.

Slice the pie and serve with whipped cream if desired. Enjoy the fresh flavors of summer!