Homemade Pie Crust

This recipe makes a delicious flaky crust for a double-crusted pie (one crust on the bottom, one on top).

Ingredients:

- 2 cups flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- 6 to 7 tablespoons cold water

Directions:

Combine the flour and salt. Gradually cut in the shortening until crumbly (pastry blender works well). Add the cold water 1 or 2 tablespoons at a time; mix with a fork until dough forms a ball.

Split the dough into two balls, about 60% of the dough for the bottom crust and 40% for the top crust.

Roll out the larger ball on a floured surface; line prepared pie plate, and trim the edges.

When ready to bake, roll out the smaller ball on the floured surface; create a lattice crust, or lay the dough on the pie for a regular crust. For a regular top crust, make several large slits to allow the pie to vent. Trim the crust 1" wider than the pie plate; fold the 1" edge back over the crust and flute or crimp.

Bake as directed.

Peach Pie

Made with fresh peaches, cinnamon, nutmeg, and a homemade pie crust, this is one awesome pie. Good for afternoon appetizer, post-dinner dessert, and especially breakfast.

Ingredients:

- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 4 1/2 cups sliced peeled peaches (about 5 peaches)

- pastry for double pie crust (9 inches)

- 3 tablespoons cornstarch
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt

- 2 teaspoons lemon juice
- 1 tablespoon butter

Directions:

In a large bowl, combine sugars. Add peaches and toss gently to coat. Cover, and let stand for 1 hour.

Grease a 9-inch pie plate. Line with the bottom pastry. Trim even with the edge of the plate. Set aside.

Drain peaches; reserve juice.

Preheat oven to 400 degrees.

In a small saucepan over medium heat, combine the cornstarch, nutmeg, cinnamon, and salt. Gradually stir in the reserved peach juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.

Roll out remaining pastry; make a lattice crust or regular slitted top crust. Trim, seal, and flute the edges. Cover edges loosely with foil.

Bake for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.