Preheat oven to 350°F.

Add butter, flour, salt and sugar into food processor and pulse until mixture has a sandy texture.

Add water in slowly, and pulse until dough comes together. Remove and form into a disc. Wrap in plastic and refrigerate for 1-2 hours.

Roll out dough and place in pie plate. Line crust with parchment paper and fill with dried beans.

Bake in oven for 10 minutes. Remove from oven to cool. Discard parchment and beans.

Whisk together milk, yogurt, sugar, cornstarch, vanilla, and flour in a saucepan over medium heat for 5-7 minutes or until hot. Do not boil.

In separate bowl, whisk Eggland's Best eggs until smooth and frothy. Slowly add warm liquid mixture into eggs, a little at a time, whisking constantly. Let mixture stand 3 to 5 minutes until thickened enough to coat the back of a spoon.

Add custard mixture to cooled crust and top with peaches. Bake 55 to 60 minutes or until custard is set in the center. Chill before serving.