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1
For the Pie crust: Sift the flour and salt into a bowl.
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2
Add the shortening and cut it in with a fork or pastry cutter until it resembles coarse crumbs with a few pea-sized bits.
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3
Stirring with a fork, gradually add enough of the water until the mixture clumps together.
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4
Gather up the dough and press into a flat disc, wrap in waxed paper and refrigerate for 1 hour.
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5
For the Peach Cobbler: Preheat the oven to 375 degrees F. Roll out the dough to a large square that is 1/8-inch thick.
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6
Using a 3-inch round cookie cutter, cut out 6 circles.
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7
Using a 2-inch cookie cutter, cut out 6 circles and keep cold.
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8
Butter 6 (4-ounce) ramekins.
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9
Place the smaller rounds of dough into the ramekins and press down into the bottom and sides.
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10
Place the ramekins on a baking sheet and place in the oven.
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11
Bake for 10 minutes or until light golden brown.
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12
Remove from the oven and cool completely.
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13
In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice and cinnamon.
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14
Fold in the butter.
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15
Divide the peach mixture between the 6 ramekins.
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16
Cover the peach mixture with the larger rounds of dough, letting the dough come down the sides of the ramekins.
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17
Pinch the dough firmly onto the top edge of the dish.
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18
Cut a few slits in the top of the dough.
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19
Place the ramekins on a baking sheet and place back in the oven and bake until golden brown, about 25 to 30 minutes.
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20
Remove the cobbler from the oven and sprinkle with cinnamon.
