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Peanut Butter Pie Crust



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


  1. Cut the shortening and peanut butter into the flour using a food processor fitted with a plastic dough blade.
  2. Gradually add the ice water, mixing until the dough forms a ball.
  3. Form into a disk, cover with plastic wrap and refrigerate for about 30 minutes.
  4. Heat the oven to 350 degrees F.
  5. Remove dough from refrigerator and roll out on a lightly floured surface until pastry circle is about 10 inches in diameter.
  6. 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.
  7. Bake about 5 minutes, then remove pie weights and foil.
  8. Bake another 5 minutes, or until crust is lightly browned.
  9. Remove from oven, allow to cool completely, and fill with pie filling of your choice.

Yield: 1 (9-inch) pie crust

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