Peach Pie with Flaky Pie Crust

4 1/2 cups all purpose flour (COLD)

1 3/4 cup shortening, cubed (COLD)

6 ounces cold, cold water (ICY)

2 tsp salt

2 tbsp sugar

Peach Filling:

about 5 cups sliced peaches (about three large peaches or five small peaches—give or take, I rarely measure)

1/4 cup sugar

1.5 tbsp cornstarch

juice of one lemon

pinch of ground cinnamon

Directions:

Blend together the flour, salt and sugar. Add the shortening and work everything together with your fingers. Pour in the water and mix only until just combined (it will be wet!). Turn out dough on a floured surface and form a ball, then stick in the freezer for at least thirty minutes and up to a few months! While the dough is chilling, start on the filling.

Bring a large pot of water to a boil on the stove. Drop in the peaches and simmer for ten seconds. Remove peaches with a slotted spoon and peel back the skin. Rinse each peach under cold running water and then pat dry. Slice each peach in half, remove the pit, and then slice. Toss in a bowl with the sugar, cornstarch, lemon and cinnamon. Stir to combine and set aside.

Bring your dough out from the freezer, cut in half and put one half back in. Roll out on a floured surface and carefully place rolled out dough in a greased pie dish, letting extra dough hang off the sides. Prick the bottom of the dough with a fork and then pour the peach filling in the dough. Set aside.

Grab your other hunk of dough from the freezer and roll out. Cut into long ribbons with a pastry cutter (or just a knife) and weave on top of the pie. Cut extra dough off the sides and mush together with your fingers. Make an egg wash with one yolk and a little warm water and gently brush all over the top of the pie. Bake at 450 until golden.