This recipe was handed down from my mother she used to make it for family gatherings it is so good and with peaches comming into season soon it is a great way to use up those last few peaches that don't fit in the canning jars.
2Crust: Mix with mixer or pastry cutter 1 cup flour, 2 tablespoons powdered sugar, 1/2 cup margarine. Press into a pie plate with your fingers. Bake 10 minutes at 400 degrees.
3Filling: Mix 1 cup sugar and 2 tablespoons cornstarch. Add 1 cup cold water. Stir well. Then heat (stir constantly) boil until mixture is clear and thick. Remove from heat and add 3 tablespoons dry peach jello. Set aside.
4Arrange peaches in the pie crust. Pour filling over the fruit and chill 3 hours.