Pie Dough: (Note: This crust contains gluten. If you are gluten free, purchase a store-bought gluten-free pie crust at the health food store)
Preheat the oven to 425 degrees F.
1. Add flour, sea salt and sugar to a large mixing bowl ( I have never found it necessary to sift).
2. Cut butter and lard or tallow up into large chunks and add to the bowl. If using tallow, you can grate it with a box grater.
3. Slowly add cold filtered water, a little at a time, as you mix the pie dough with your (clean) hands. You don’t have to use all the water — just use a little at a time and just use enough to hold it together. If you need to use more water than 1/3 cup, use more. Just add slowly and be sure it is ice cold. This is important: only mix until the lard and butter chunks are no smaller than the size of peas. Better yet, the size of olives. Do NOT overmix! This is the most important part of making a good pie crust. You must have little blobs of fat –this is what will make the pie crust flaky and light, not dense and hard like a rock.
4. Wrap dough in plastic wrap and put in the fridge for at least 30 minutes.
5. Peel peaches and cut into thin wedges.Place peach slices into a 2-quart baking dish.
6. Squeeze 1 tablespoon of juice from the lemon over the peaches using a fork or lemon reamer. Toss together with the sugar (to taste), pinch of sea salt, and cornstarch.
7. Drop blobs (about the size of ping pong balls) of pie crust over peaches.
8. Bake for 30 to 45 minutes, or until topping is golden.
9. Serve warm with vanilla ice cream.
1. Make pie dough for cobbler topping (you can make the dough a day or two ahead and store it in the fridge).
2. Freeze the ice cream canister at least 12 hours ahead.
3. Make ice cream at least a couple hours ahead.