In a mixing bowl, combine flour, sugar, and cold butter. Mix until crumbly.

Add ice water gradually until the dough holds together. Form into a ball, wrap in plastic, and refrigerate for 30 minutes.

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

Preheat the oven to 425°F (220°C). Roll out the pie crust and place it in the pie dish.

Fill the crust with the peach mixture and dot with butter.

Cover with another layer of pie crust or create a lattice top. Cut slits for steam to escape.

Bake for 40-45 minutes until the crust is golden brown and the filling is bubbly.

Let cool before serving.