2 cups AP flour (White Lily preferably)
1 tsp salt
2/3 cup Crisco
4-6 tbl cold water
In food processor or bowl, mix flour and salt together. Add crisco and cut in with fingers or processor til mixture resembles course meal. Add 4 tbl of water down the feed tube with processor running. Process for a few seconds. Check mixture to see if it holds together. If not, add more water and repeat. Make 2 disks of dough, 1 slightly bigger and wrap in plastic and refrigerate at least an hour.
Roll out larger disk for bottom crust and line pie plate. Roll out smaller disk for top crust.
6 large peaches, peeled and sliced
1 cup white sugar
1 cup brown sugar
Juice of 1 lemon
1/2 tsp salt
1 tsp cinnamon
2-3 tbl corn starch (depending on how juicy the peaches are)
3 tbl butter
Mix all but butter together. Fill pastry lined pie dish, dot with butter, and top with pastry. If you wish, mix 1 egg with a tbl of water and brush the top of the pie crust. Cut 4-5 slits in crust.
Bake at 425 for 1 hour.