• Using a food processor, mix together butter, flour and salt. Mix for 2-3 seconds until the dough forms small chunks.
• Add water, one tablespoon at a time, to the mixture and mix for 10 seconds. Continue adding water until the dough starts to form large clumps. Be careful not to add too much water.
• Place the dough onto a lightly floured surface and press it into the shape of a ball using your hands. Carefully flatten it into a disc. Wrap the dough in two layers of plastic wrap and immediately place it in the refrigerator for at least 1 hour. Be careful not to overwork the dough.
• Lightly flour your workspace and remove the dough from the refrigerator. Using a rolling pin, evenly roll the dough into a circle. Roll the dough until it is 3 inches larger than your pie dish.
• Transfer the dough to a pie dish by folding it in half and then into a quarter. Carefully unfold the dough in the pie dish. Once the dough has been arranged in the dish, you can create your crust pattern.
• Cover with plastic wrap and refrigerate for an additional 30 minutes.

Filling

• Preheat oven to 375℉
• Mix sliced peaches and lemon juice together.
• In a separate bowl, mix together granulated sugar, brown sugar, cinnamon, nutmeg salt, and cornstarch. Pour the peaches into the sugar mixture and carefully stir. Set aside

Crumble Topping

• Cut the cold butter into cubes and place in a bowl. Add brown sugar, flour, cinnamon, salt, and vanilla extract. Mix together using a pastry cutter.
• Remove the pie crust from the refrigerator and fill it with the peach filling. Then, sprinkle the crumb mixture evenly over the top.
• Bake for 20 minutes at 375℉, then turn the oven up to 400℉ and bake for an additional 25 minutes.