• 1 Mix flour, sugar, and salt: Put flour, sugar, and salt into the bowl of a food processor and pulse 2-3 times to mix
• 2 Add butter, half at a time, pulsing several times after each addition: Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times
• 3. Slowly add ice water and pulse until dough barely holds together,dont add too much water
• 4. Empty dough onto flat surface - gather into a mound and divide into 2 mounds
• 5. Use your hands and knead each mound just enough to form each one into a disk. Do not over-knead! . You should just knead enough so that the dough holds together without cracks.
• 6. Sprinkle each disc with a little flour, wrap each one in plastic wrap, and refrigerate for at least one hour
• 7. Remove the disc from refrigerator and let sit for 5-10 minutes
• 8 . Roll out with a rolling pin on a lightly floured surface to a 11inch circle; about ⅛ of an inch thick. If sticky ,sprinkle with a little more flour
• 9.Fit into a 9 inch pie pan
• 10. Fill Pie Crust With Pie Filling
• 11. Roll out Second Crust -Lay on top of the filling ,pinch side together, slice lines in top crust
• 12. Bake

Pie Filling

• Pre-Heat Oven 450°
• In a large mixing bowl, combine peeled sliced peaches and lemon juice, mix well. Drain in a colander for 10-15 minutes (make sure to drain or pie will be soggy.
• Put peaches in a mixing bowl
• Place homemade or pre-made pie crust in a pie pan,(9 inch) Brush bottom crust with beaten egg(save remaining egg)
• In a mixing bowl combine flour, corn starch, white sugar, brown sugar cinnamon and salt -mix well. Pour Peaches in the bottom of pie crust , pour flour/sugar mixture over the peaches, cut up butter and place on top
• Place top crust over the filling -crimp edges of the crust. Brush remaining beaten  egg on crust -cut  slits in  the top crust 
• Bake 10 minutes - Reduce heat to 350° and bake additional 30-35 minutes
• When golden brown and filling is bubbly hot -pie is done
• Cool completely and refrigerate 1-2 hours before cutting and serving