Peach Pie

My SIL Lori taught me how to make my MIL’s pie crust. I don’t even really like pie, but this crust is so flaky and perfect. Now, I’m a pie fan.

Crust
1 C. Flour
1/2 Crisco
1/2 tsp. salt

1/4 C. cold water

Combine flour, Crisco and salt with fork or pastry blender until crumbly. Stir in water (don’t over-mix). Roll out on floured surface.

Place genty into a pie pan. Make it look pretty around the edges. Bake it on 400 degrees. Don’t ask me how long – I think 30 minutes. I can’t remember. 🙂

Peel fresh peaches. Since we were in CO, we got the REALLY good peaches! 😉

Heat a few peach slices with some sugar to make the glaze. Mash those babies up.

That’s just right for the glaze.

Keep rollin’ till it’s good and thin.

Place it in the pan and then form it so it’s pretty around the edges. This is a fine art that I haven’t accomplished. But I figure it all tastes the same.

Serve with whipped cream on top.

And here are my MIL’s comments about pie baking in general (too cute!).

“I have to comment that I think the Crisco people have done something to their shortening, as it doesn’t seem to work as well as it used to (could it be me????), or is as pure white.

Glad you are into the pie baking, it’s a “good thing” as Martha Stewart says, to bake a pie!!!!”