2 c. flour
2/3 c. shortening
1/3 c. cold water

Cut the shortening into the flour with a pastry blender or 2 knives. Combine lightly only until the mixture resembles coarse meal or very tiny peas. Its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.

DEEP DISH PEACH PIE:

2 tbsp. lemon juice
6 c. peeled, pitted, sliced peaches
1 1/4 c. plus 2 tbsp. sugar or 12 to 15 pkgs. sweet-n-low
1/4 tsp. nutmeg
1/4 tsp. cinnamon
3 tbsp. flour
4 tbsp. butter

Preheat the oven to 450 degrees. Prepare the pastry dough and set aside. Sprinkle the lemon juice over the peaches in a large bowl. Mix 1 1/4 cups of the sugar with the nutmeg, cinnamon and flour; then add to the peaches and toss until they are evenly coated. Spread the peaches in a 1 1/2 to 2 quart baking dish and dot all over with the butter.

Roll out the pastry dough to cover the top of the dish with a 1 1/2 inch overhang, press the pastry to the edge of the dish and flute it. Cut 2 or 3 vents on top for steam to escape. Sprinkle the top with the remaining 2 tablespoons of sugar. Bake for 10 minutes, then reduce heat to 350 degrees and continue to bake for 30 minutes more.

DEEP-DISH APPLE PIE: Substitute 6 cups peeled, cored, sliced apples for the peaches and use 2 teaspoons cinnamon.

DEEP-DISH BLUEBERRY PIE: Substitute 6 cups blueberries for the peaches and use 1/2 teaspoon cinnamon. Yield: 8 servings.