Or if you are using a frozen crust follow directions to use (thaw, etc).If you are using refrigerated dough, simply unroll and place it into the pie pan.You may need a light dusting of flour on both the counter and the rolling pin, just a LIGHT dusting.Roll out the pie crust if homemade, into the appropriate dimensions of your pie pan.You can use your fingers to mix or a pastry cutter (I do that) and just make sure it is crumbly.
In a large mixing bowl, combine, butter, flour, brown sugar, and granulated sugar. Remove the pie crust from the refrigerator and allow it to come to room temperature while you prep the dutch crumb topping and the peaches for the dutch crumb peach pie. (please note that in the case that you have left the dough in the refrigerator longer than 45 minutes you will want to allow the pastry to come to room temperature for about 20 minutes, then work with it.) after at least 1/2 hour, you can remove it from the refrigerator and roll the pie pastry out, making it large enough to fit your pan. Refrigerate while you prep the pie ingredients (at least a 1/2 of an hour At the time you find the dough is not crumbling, you will use either a plastic zippered bag or a piece of plastic wrap and place the pie dough in a ball and into the plastic of choice. The dough consistency should hold together and not crumble and if it is crumbling you will need to add water a teaspoon at a time, mixing it together with each addition, until it no longer crumbles and comes together without issue. Now add in the water and mix well, you can use a fork or a pastry blender. make sure to really mix that butter in with the mixture, so that smaller pieces (like about pea-sized) actually materialize throughout the mixture. then add in the salt, and stir together. Start with the flour adding only 1 1/4 C reserving 1/4 c for rolling. Unsaturated Fat: 8 grams unsaturated fat. Let cool slightly before slicing and serving. Place the pan into the oven to bake for 55 minutes or until baked and golden. Evenly spoon the crumble topping over the peaches. To assemble the pie, place the peach mixture into the pie pan on top of the crust. Next, use a pastry cutter to cut the butter into the flour mixture until the mixture is crumbly. To make the crumble topping, mix the flour, sugar, brown sugar, cinnamon and salt together in a medium sized bowl. Mix well until fully combined and the peaches have been well coated in the sugar mixture. 
To make the filling, add all of the ingredients to a medium sized bowl.
Once baked, remove from the oven and place onto a cooling rack to cool slightly. Remove the pan from the oven, remove the pie weights and parchment paper then return the pan to the oven to bake until lightly golden for 5 minutes. Place the pan into the oven to bake for 15 minutes. Place a layer of pie weights, dry beans, rice or lentils on top of the parchment. Place a piece of parchment on top of the crust so that it covers the entire surface of the crust. Crimp the edges then use a fork to poke a few holes into the base of the crust. Unroll and press the pie crust into the pie pan.Gently spray a pie pan with baking spray.
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