2 1/2 cups flour
1 tsp salt
1 cup shortening
Mix with pastry cutter until crumbly. The crumbles should be about pea sized. Don't over mix. Add 5 tbs of cold water and mix until it all comes together.
Divide dough in half. Using two pieces of wax paper to sandwich dough, roll out with a rolling pin to about 1/4" thickness. Place in pie dish and shape crust. Prick the dough with a fork. Bake at 425F for 10 minutes. Watch closely for bubbles and if they start to form, pop with a fork.
1 1/2 cups cold water
1/8 tsp salt
2 1/2 cups sugar
3/4 cup corn starch (add a little at a time)
Boil two cups of water and then add mixture. Cook until thick. It will start to turn white in color and turn more transparent. Add a 3-oz. package of peach jello and 1/4 cup lemon juice. Mix together.
Silce peaches and and layer in pie crust. Pour jello mixture over peaches. Chill for 3-4 hours or until set. Enjoy!