Ingredients
2½cupsall-purpose flour
1tspwhite sugar
1tspsalt
1cupbutterchilled and cut into small pieces
¼cupice wateror more if needed
1cuppeanut buttermelted
30ozchili2 cans
1eggbeaten
Preparation
Whisk together the flour, sugar, and salt in a mixing bowl.
Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.
Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened.
Divide the dough in half and shape into balls.
Wrap in plastic and refrigerate for at least 1 hour.
Roll one ball out to fit a 9-inch pie plate.
Place the bottom crust in the pie plate and chill for at least 20 minutes before baking.
Roll out the top crust and set aside.
Preheat an oven to 350 degrees F (175 degrees C).
Spread the melted peanut butter onto the pie crust.
Pour the chili on top, then arrange the top crust over the chili.
Press the edges of the bottom and top crusts together to seal, then brush with egg.
Make several cuts into the top crust to vent.
Bake in the preheated oven for 50 minutes until golden brown.
Serve warm, and enjoy!
