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Peanut Butter Pie Crust

This recipe is adapted from one that appeared in Prudence Hilburn's excellent "A Treasury of Southern Baking." Use your imagination as far as fillings (hint: think chocolate!).

1/3 cup chilled shortening
2 tablespoons chilled peanut butter
1 1/2 cups all-purpose flour
3 to 4 tablespoons ice water

Cut the shortening and peanut butter into the flour using a food processor fitted with a plastic dough blade. Gradually add the ice water, mixing until the dough forms a ball. Form into a disk, cover with plastic wrap and refrigerate for about 30 minutes.

Preheat the oven to 350 degrees. Remove dough from fridge and roll out on a lightly floured surface until pastry circle is about 10 inches in diameter. Gently lay pastry into a 9-inch pie pan. Prick crust gently all over with a fork, line with aluminum foil, and fill partially with pie weights or dried beans.

Bake about 5 minutes, then remove pie weights and foil. Bake another 5 minutes, or until crust is lightly browned. Remove from heat, allow to cool completely, and fill with pie filling of your choice.

Makes 1 9-inch pie crust.

Sunday, September 12, 1999

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