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1
In a food processor, pulse 1 1/4 cups flour with 1/2 teaspoon of salt.
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2
Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter still visible.
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3
Sprinkle with the ice water and pulse until the dough just starts to come together; you should still see small pieces of butter.
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4
Scrape the dough onto a work surface, gather up any crumbs and pat the dough into a disk.
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5
Wrap in plastic and refrigerate for 1 hour or for up to 3 days.
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6
Preheat the oven to 350.
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7
On a lightly floured work surface, roll out the dough to a 12-inch round, 1/4 inch thick.
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8
Carefully transfer to a 9-inch pie plate and trim the overhang to 3/4 inch.
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9
Fold the overhanging dough under itself and crimp decoratively.
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10
Arrange the peaches in a starburst pattern on the bottom of the pie.
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11
In a small bowl, stir the remaining 1/3 cup of flour and 1 teaspoon of salt with both of the sugars and the cornstarch.
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12
Sprinkle evenly over the peaches.
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13
Spread the creme fraiche over the peaches and bake for 1 hour and 30 minutes, until the crust is browned and the filling is bubbling.
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14
Transfer the pie to a rack and let cool until slightly warm, at least 1 hour.
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15
Cut into wedges and serve.
