Preheat oven to 375°F.
TO MAKE CRUST: in a medium bowl, combine flour, 2 tablespoons of sugar, salt, vegetable oil and milk until well blended. Place mixture in the pie plate.
Using your hands, spread mixture to cover the bottom and sides of the pie plate.
Bake for 10 minutes, remove from oven and let crust cool.
TO MAKE THE GLAZE: combine in a medium saucepan, water, sugar and cornstarch. Bring mixture to a boil, lower the heat to medium and cook until the glaze is clear and has thickened.
Remove from the stove and add 3 tablespoons of peach jello to the glaze, stirring until blended. Cool.
Wash the fresh peaches; remove the skin and slice.
Fill the cooled pie crust heaping full with fresh sliced peaches. Pour cooled glaze to cover peaches. Refrigerate for at least an hour before serving.
Cut and serve with a dollop of whipped topping if desired