Best Ever Brigham City Peach Pie

Freakin' Amazing Pie Crust
for a double crust 9" pie. For a one crust pie use half the recipe

2cups All purpose flour
1tsp salt
2Tbs sugar
1/4tsp baking soda
2/3cup + 2Tbs shortening
about 1/2 cup ICE COLD water


mix dry ingredients and cut in the fat. i use a pastry blender. evenly sprinkle the waters over the mixture 1 Tbs at a time. work in by gently tossing with a fork.

--handle pie dough lightly, for two reasons: 1.to incorporate as much air as possible, and 2. to inhibit the development of gluten. the aim here is a tender flaky crust. measure carefully.
--gather the dough to a ball and cut in half for a 2 crust pie. form into a disk as best you can. press, don't knead, this makes rolling faster because it is already round and flat. wrap dough in plastic wrap pressing any crumb pieces back into disk. refrigerate at least 10-15 minutes, preferably several hours. THIS STEP SHOULD NOT BE OPTIONAL. refrigeration makes the single biggest difference that i have seen in a pie crust; the gluten strands relax from the cold so the dough will roll, stretch and shape more easily. if refrigerating more than 15 minutes, bring to almost room temperature before rolling.
Unfilled pie shell
Prick with a fork generously after you have placed it in a pie pan. line with foil, weight it with dry beans or clean pennies. unfilled shells are baked in a pre-heated 450* oven, 10-12 minutes or until lightly browned.


Fresh Peach Pie Filling

1/2 cup sugar
1/2 cup blended(mashed/pureed) peaches
1/4 tsp cinnamon
2Tbs cornstarch
4cups Sliced Peaches

cook until thick and clear, add to peaches and put in cooked, cooled pie crust.
Top with Whipped Creme, or Vanilla Bean Ice Creme. You will never be the same ;)

Types of thickeners for fruit pies

each of these has the same thickening power.

• 3Tbs instant clear gel (pectin)
• 3Tbs corn starch
• 1/3 cup all purpose flour
• 1/4cup instant tapioca