Pie Crust Peach Pie


Makes 1 2-crust 9″pie



  • 2 cups all purpose flour
  • 3/4 tsp salt
  • 12 tbsp heaping icing sugar (optional)
  • 2/3 cup shortening
  • 1/4 cup water
  • 1 pie crust (see recipe above)

The Peach Filling

  • 4 cups sliced peaches (remove skins first)
  • 3/4 cup sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice


  1. Sift flour, salt and icing sugar into a bowl.
  2. Cut in shortening until particles are pea-sized.
  3. Sprinkle with water, 1 tsp at a time, mixing lightly with a fork.
  4. Press into a ball. Separate into 2 balls.
  5. Roll out each ball onto a well floured surface.

Making the Peach Filling

  1. In a bowl combine peaches, sugar, cornstarch and lemon juice. Set aside.

Baking the Pie

  1. Preheat your oven to 425 degrees.
  2. Put one rolled out section of crust into your pie plate. Gently press down.
  3. Add peach filling.
  4. Add on the other rolled out section of pie crust.
  5. Press together the edges of the crust. Then trim off the extra dough.
  6. With a sharp knife, cut vents into the top crust. I usually make 4 vents.
  7. In your preheated 425 degree oven, bake your pie for 30 minutes. Then after this time, reduce the temperature to 350 degrees, and bake for 25-35 minutes more. Bake until the crust is golden brown and your filling is bubbling in the vents.