Thanks to your encouraging words, this Summer, I've made it a goal to officially get over my fear of dough. I'm following ticamorena's advice, she says, "it's more about experience." Since practice makes perfect, I'm taking every opportunity I can to make dishes that involve dough. I made grilled pizzas, blueberry pie, and last weekend, this peach pie. Although I prefer pies with a lattice on top, as an exercise, I made a double-crusted pie. I followed the recipe to a T, and the dough wasn't that hard to roll out! Oh, side note: the pie is really good. You should make it. If you want the recipe I used, keep reading.
Crust Makes one 9-inch pie. Make Ahead: The dough can be refrigerated for up to 2 days or frozen for up to 1 month. The peach pie can be stored overnight at room temperature.
2 2/3 cups all-purpose flour
2 teaspoons sugar
3/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
1/2 cup ice water
8 large, ripe but firm peaches (3 1/2 pounds)
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1/4 cup plus 1 tablespoon all-purpose flour
1 1/2 tablespoons unsalted butter, thinly sliced
Egg wash made with 1 egg yolk mixed with 2 tablespoons water
Makes one 9-inch pie.
Make Ahead: The dough can be refrigerated for up to 2 days or frozen for up to 1 month. The peach pie can be stored overnight at room temperature.