Grammy's Peach Custard Pie



Crust
1 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour, plus more for dusting
1/2 teaspoon(s) salt
1/3 cup(s) cold vegetable shortening

Filling
3 cup(s) (about 5) peeled and diced fresh peaches
1 cup(s) granulated sugar
3 teaspoon(s) granulated sugar
1 tablespoon(s) butter
3 tablespoon(s) all-purpose flour
3 large eggs

1. Prepare crust: Preheat oven to 375 degrees F. In medium bowl with a fork mix flour, salt, shortening, and 2 tablespoon cold water just until dough begins to form. On work surface, knead 2 to 3 times, until dough comes together. Shape into ball; dust lightly with flour. With rolling pin, roll between 2 sheets waxed paper to 12-inch round. Ease dough into 9-inch pie plate; crimp edge as desired. Chill until ready to use.
2. Prepare filling: Toss peaches with 3 tablespoon sugar; let stand 5 minutes. In blender, place butter, flour, eggs, and remaining 1 cup sugar; blend until smooth. Stir egg mixture into peach mixture; pour into pie crust. Bake 50 to 55 minutes or until filling has set and top is golden. Cool on wire rack. Chill at least 1 hour before serving.

Yields: 8 servings