1 1/4 cups all-purpose flour
1 stick (1/2 cup) unsalted butter
1/4 teaspoon salt
3 to 5 tablespoons ice water
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
Turn out dough onto a work surface. Press into a ball, then flatten into a 5-inch disk.
Wrap dough in plastic wrap and chill until firm, at least one hour.
3 c. peaches (about 4 good sized ones)
½ c. sugar
2 T. cornstarch
½ t. cinnamon
1T. lemon juice
1T. lemon zest
¼ t. salt
Combine all ingredients and set aside
1 egg white
1 T. sugar
Turn out on a floured surface and roll into a 12” circle.
Roll onto a rolling pin and place on a parchment covered half sheet pan. Place filling on pastry to within 2 inches of edges. Fold up edges and brush dough with egg white and sprinkle with sugar.
Bake at 425º for 50 minutes.
If you don’t want to make the dough and trust me, sometimes it doesn’t come out, you can purchase the already made pie crust (not in the tin but in the refrigerator section as just dough). It would greatly simplify the dessert to make it very easy. I would follow the package directions for the pastry.