1-1/2 c. sifted all-purpose flour Pinch of salt 5 TB unsalted butter, frozen and cut into bits 1/4 c. solid vegetable shortening, frozen and cut into bits 5 TB ice water About 4 c. skinned, pitted and sliced ripe peaches* 2/3 c. sugar 4 TB butter, sliced thin Several sugar cubes Place flour and salt in bowl of a food processor with a metal blade. Add frozen butter and shortening. Pulse until mixture is the size of small peas. Add water, pulsing until mixture just begins to form a ball. Be careful not to over-mix. Form into a flattened disc and refrigerate, wrapped in waxed paper, for an hour or more. Preheat oven to 450°. Lightly grease a deep pie pan or some other approximately 8″ or 9″ ovenproof dish. On a floured piece of waxed paper, roll dough out into a ragged piece several inches larger than your baking pan. Pick up by paper and invert into the pan, allowing the excess crust to hang over the sides of the pan. Heap peaches into the dish. Sprinkle with the sugar and dot with the butter. Turn the sides of the pastry over the top. Place the sugar cubes in a plastic bag and crush with a meat pounder. Don’t crush them to death—the jagged variations make them particularly good as a topping. Sprinkle over the top of the crust. Put cobbler in oven and immediately turn temperature down to 425°. Bake for 45 minutes, or more, until top is golden and fruit is bubbling.