Gently stir together the chopped peaches, lemon juice and sugar. Pour into a colander and let the juice drain for 30 minutes. (If the peaches are clings, there won't be much juice to drain. If the peaches are freestone,there will be a lot of excess juice!) Stir together the flour and cinnamon and mix with the drained peaches.
Start the crust while the peaches are draining. First, put a small bowl of water in the refrigerator. Mix together the flour, sugar and salt in a large bowl. Cut in small chunks of the Crisco using a pastry blender, until the mixture just begins to form a dough. (You'll notice a difference in texture as you're using the pastry blender.)
Sprinkle in the cold water, one tablespoon at a time, mixing with a fork until all the flour is moistened and the dough will hold its shape. Some days I only need 3 or 4 tablespoons and others I need all 8. It depends on how well you blended in the Crisco and on the humidity. (You don't want the dough to be sopping wet so be sure to check as you go.)
Divide the dough into two balls that are roughly the same size. Although I do like one ball to be slightly bigger, which is what I use for the bottom crust.
Roll out the slightly bigger ball on a well-floured surface until it's 9 to 10 inches in diameter. I usually lean toward the 10-inch side, because that makes it easier to form the pie edge. I highly recommend using a dough rolling bag, which makes it super easy to get the right size and shape crust and to transfer it into the pan. (See the text of the blog post for a link.) But you should still flour the bag!
If you used a rolling bag, carefully flip the crust into a 9-inch pan. If you didn't use a rolling bag, lightly flour the top of the crust and then fold it in half. Lightly flour again, and then fold in half one more time, so that the crust is folded into quarters and resembles a pizza slice. Carefully pick up the "slice" and place it in the pan, so that the pointed edge is in the middle. Then carefully unfold. You want no more than an inch overhang, so use a sharp knife to trim any excess dough.
If the crust tears, or if you have any uneven overhang, use the dough you trimmed off to fill in the gaps. Lightly press it together with flour and you won't even be able to tell that there was a gap! And if it tears a lot? No worries! Just roll it out again, using a little more flour this time.
Preheat the oven to 425°F (218°C) and spoon the filling on top of the bottom crust. Dab on the butter.
Now, repeat the process above with the top crust. Once you've placed the top crust on the filling and trimmed off any excess dough,fold the two edges together, so that the "seam" is on the bottom and not visible.
With floured fingers, form a crimp pattern around the edge .Go around as many times as necessary to make the crimp sharp and defined.
Then use a sharp knife to draw a "tree" in the middle of the crust. Really you can make whatever pattern you want. This is just to allow the pie to vent so that it doesn't explode in the oven.
Place the pie on a rimmed baking sheet and cover the edges of the crust with aluminum foil to prevent them from burning. (The baking sheet is in case the filling bubbles up and spills.) Bake for 40-45 minutes, until the crust is lightly browned. Take the foil off and bake for another 5 minutes,until the filling has begun to bubble. Total baking time should be anywhere from 45 to 50 minutes.
Let the pie cool on a wire rack. I've found it's easiest to cut and serve the pie once it's completely cooled. But feel free to warm up a slice in the microwave and serve with a scoop of vanilla ice cream!
Store tightly wrapped in the refrigerator. Enjoy!