1 c. sugar
4 Tablespoons cornstarch
1 c. water
2 Tablespoons lemon juice
Dash of salt
1/4 c. butter or margarine
Cook above ingredients until thickened, and then cool.
Add 4 to 6 sliced peaches
Pour into baked pie shell, and chill.
Top with whipped topping.
Pie Crust -
Combine -
2 1/2 cups flour and 1 teaspoon salt
Cut 1 cup of shortening into the flour mixture until it looks like cornmeal
Combine together in separate bowl-
1/2 cup cold water, 1 Tablespoon white vinegar & 1 egg (beaten)
Add liquid mixture to dry ingredients with a fork until dough sticks together
Divide into two balls. Place ball between two pieces of waxed paper and roll out. Remove top piece of waxed paper. Place upside down pie pan on top of rolled out dough and flip over. Remove last piece of waxed paper. Fit loosely into pan and trim edge 1/2 to 1 inches beyond edge. Crimp edges with fingers. Fill and bake according to recipe. If a baked pie shell is needed, prick bottom and side well with a fork and bake at 375 degrees for 10 to 12 minutes or until golden brown.
Yield (2) - 9-inch pie crusts.
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