Directions

• In a large bowl, combine flour and salt. Cut in shortening until
• mixture resembles coarse crumbs. Stir in water until mixture forms a
• ball. Roll out pastry to fit in a 9-in. pie plate.
• Transfer to pie plate; trim and flute edges. Line unpricked pastry
• with a double thickness of heavy-duty foil. Fill with dried beans,
• uncooked rice or pie weights.
• Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7
• minutes longer or until golden brown. Cool on a wire rack.
• In a large saucepan, combine the peaches, sugar and juice. Combine
• cornstarch and water until smooth. Stir into peach mixture. Bring to
• a boil; cook and stir for 1 minute or until thickened. Remove from