Peachy Praline Pie

Preheat oven to 400. In a mixing bowl, combine 1 1/4 cups flour, salt, milk, and oil. Add one teaspoon cold water at a time until dough mixture begins to clump together. If the dough doesn't clump together when pinched, add another teaspoon of water.On a lightly floured surface, roll dough to a circle 1 1/2" larger than inverted pie pan. Pick dough up and gently ease into 9" pie pan, being careful not to stretch dough. Trim half inch beyond edge of pie pan, fold under to make double thickness around rim. Flute edges as desired. Prick bottom and sides of crust with a fork; set aside. To prepare filling, combine granulated sugar and three tablespoons flour. Add peaches and mix until thoroughly combined; set aside. In a smaller bowl, combine brown sugar, remaining flour, and pecans. Mix well. With a pastry cutter, add margarine until mixture is crumbly. Sprinkle one third of pecans mixture over bottom of crust. Pour peach mixture into crust over top pecan mixture. Sprinkle with remaining pecan mixture. Bake for 40 minutes, or until top is browned.