In a mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the ice water, a tablespoon at a time, until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.

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

Preheat the oven to 425°F (220°C). Roll out one disc of dough on a floured surface to fit the pie dish. Place it in the dish.

Fill the crust with the peach mixture and dot with butter. Roll out the second disc of dough and place it over the filling. Seal and flute the edges. Cut slits in the top crust to allow steam to escape.

Bake in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbly. Let cool before serving.