Peanut Butter Pie
Grandma Farmer's recipe
2 cups flour
1/2 teaspoon salt
1 Tablespoon sugar
3/4 cup vegetable shortening
1 large egg, lightly beaten
1 teaspoon vinegar
3-4 Tablespoons water
Combine flour, salt and sugar. Evenly cut shortening into flour mixture. Combine egg and vinegar in small bowl and add to flour mixture. Add water 1 Tablespoon at a time until dough is moist enough to form a ball. ( I always need more water) Shape dough into 2 balls. Roll out on lightly floured surface and place in pie plate.
Makes 1 double crust pie shell.
*For Peanut Butter Pie, prick shell with fork multiple times on bottom and sides of pastry. Bake at 450 degrees for 9-12 minutes. Cool completely.
Peanut Butter Pie:
1 box instant vanilla pudding
1 1/2 cups skim milk
1 small container cool whip
1/2 cup peanut butter (approximately)
1 cup powdered sugar (approximately)
Cut peanut butter into powdered sugar to form crumbles. Add more/less of each to your own liking. Sprinkle crumbles in bottom of pie shell, saving some for garnish.
Whisk pudding and milk, pour immediately into crust on top of crumbles. Refrigerate until firm. Top with cool whip, and garnish with remaining crumbles.