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11/3 cups shortening
2/3 cup water
Preheat oven to 400 degrees F. Stir together flour and salt in mixing bowl. Cut in half of shortening using pastry blender or two knives until mixture is fine and mealy. Cut in remaining shortening until mixture is consistency of small peas. Sprinkle water over the mixture; stir gently with a fork until dough leaves sides of bowl. Mixture should be moist enough to form a ball but should not be sticky. Press dough into a smooth ball. Divide dough into thirds. On lightly floured board or pastry cloth, roll out a third of the dough as thinly as possible, about 1/8-inch thick. Cut into 3 x 1-inch strips with floured knife of pastry wheel. Place strips on ungreased baking sheet. Bake for 8 minutes or until lightly browned. Cool on wire rack. Cover remaining dough. Prepare filling as directed.
Filling:
2 cups sugar
3 tablespoons Martha White AllPurpose Flour
7 cups (about 3 pounds) sliced fresh or frozen peaches
1 cup water
1/2 teaspoon almond extract
1/2 cup (1 stick) butter or margarine, divided
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