How to Make It
Roll pie dough to a 1/8-inch thick circle and place inside a greased 9-inch metal tart pan or pie pan. Cut excess dough, leaving a 1/2-inch overhang. Fold overhang under itself, creating a thicker ring of crust around the pie’s edge. Crimp edge. Take a sheet of aluminum foil and grease it liberally with butter. Place the buttered surface inside the pie shell, allowing the pie dough to come in direct contact with the aluminum foil. Freeze crust for 1 hour or overnight. Preheat oven to 350°F. Bake crust with aluminum foil for 25 minutes. Remove aluminum foil and use a spoon to press down any areas that have puffed up. Bake uncovered for an additional 5 minutes. Remove and set aside to cool.
In a large bowl, whisk together eggs, sugar, salt, butter, buttermilk, and vanilla until well combined. Add flour and whisk until no dry pockets remain. Stir in diced peaches. Pour filling into piecrust and bake until the center does not jiggle when pie is shaken, about 55 minutes. Allow to cool completely before slicing. Serve with whipped cream and fresh peaches.