How to make Peach Cobbler Pie?

In a large bowl, combine the flour and the salt. Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal. Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed. Pour the dough onto a lightly floured surface and form into a disc. Lightly flour the top of the dough and wrap well with plastic wrap and place into the freezer for 30 minutes. Preheat oven to 425º F. Melt butter in a 10-inch skillet set over medium hat. Stir in peaches, sugar, salt, and flour and cook until a thick syrup has formed that will easily coat the back of a spoon, about 10 minutes. Roll the cobbler crust on a lightly floured surface to about ⅛-inch thick. Cut into 8 strips. Place 4 strips over the peach cobbler in one direction and then place the remaining 4 strips on top of the first strips in the opposite direction in a lattice pattern, if you desire. Bake until the peach cobbler filling is bubbling and the crust is golden brown, about 30 minutes.

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