Peach Cobbler

Why lie, this is not my recipe. This is Patti Labelle's and I love it. I did tweak it a little but it's pretty much the same.

Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter flavored shortening, chilled
1/3 cup ice water

For the Peach cobbler:
3 pounds medium peaches, peeled, pitted and cut into 1/4-inch slices (You can use canned just drain them)
2 tablespoons cornstarch
1 cup sugar
2 teaspoons fresh lemon juice (if using fresh peaches)
1/2 teaspoon ground cinnamon, plus more for top crust
4 tablespoons butter, chilled, cut into small pieces

For the Pie crust: Sift the flour and salt into a bowl. Add the shortening and cut it in with a fork or pastry cutter until it resembles coarse crumbs with a few pea-sized bits. Stirring with a fork, gradually add enough of the water until the mixture clumps together. Gather up the dough and press into 2 balls (one slightly bigger than the other), wrap in waxed paper or saran wrap and refrigerate for 1 hour.

Preheat the oven to 375 degrees F. Roll out smaller dough the size/shape of the pan to about 1/8 inch thick and bake for about 10 minutes on a cookie sheet. In a medium bowl, toss the peaches, cornstarch, sugar, butter, lemon juice and cinnamon. Place half of peach mixture in a round or square pan. Place baked crust on top and then top with remaining peach mixture. Roll out big portion of dough until about 1 inch hangs over the pan. Pinch the dough on the top edges of the dish. Put 3 slits in top to let air escape, place on cookie sheet to catch any juices, and bake 30-40 minutes until brown and sprinkle top with more cinnamon. Serve with ice cream and enjoy!!! Q