Pulse the cold butter into the flour, sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.

Remove to a large bowl. Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.

From the dough in about a 6 inch circle and wrap in plastic. Place in the fridge to chill well.

Roll out into a 12 inch round and place into a 9 inch pie plate. Tuck the excess pastry under the edges and flute the edges with your fingers or a fork.

Hold the pastry shell in the fridge while you prepare the filling and topping.

Peel and pit the peaches and cut them into thick slices.

Toss the peach slices in the lemon juice.

Mix together the corn starch and sugar (this helps prevent lumps in the filling)

Sprinkle 1/3 of the sugar and cornstarch mixture over the peaches and toss lightly. Repeat this twice with the remaining sugar and cornstarch mixture.

Pour the fruit filling into the prepared crust.

Rub all the ingredients together with your hands until the butter is fully incorporated into the flour.

Sprinkle the crumble mixture over the peaches. I like to squeeze it together in my hand and break of thumbnail sized pieces to drop over the surface of the pie. Chill the pie until the oven is preheated.

Preheat oven to 400 degrees F and lower the oven rack to the lowest level.

Bake for 20 minutes at this temperature then move the rack up one level and reduce the temperature to 350 degrees F.

At this point, I usually add an aluminum foil collar around the pie plate to keep the crust at the edge from browning too much.

Bake for an additional 40-50 minutes or until you can see the filling bubbling.

At any point, if you feel that the topping is browning too much, simply lay a single sheet of aluminum foil over the pie in the oven.

Allow the pie to cool completely to room temperature before serving