Peanut Butter Chili Pie

Prepare the Pie Crust: In a large mixing bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (Alternatively, pulse the flour, sugar, salt, and cold butter in a food processor until the butter is the size of small peas. Transfer to a bowl.) Gradually add the ice water, a tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overwork the dough; it should hold its shape when squeezed. Divide the dough in half, form into disks, wrap in plastic wrap, and refrigerate for at least 1 hour, or up to 3 days. (Prep time: 20 minutes)

Roll and Chill the Bottom Crust: On a lightly floured surface, roll out one of the dough disks to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Place the prepared bottom crust in the refrigerator to chill for at least 20 minutes. (Prep time: 15 minutes)

Preheat the Oven: Preheat your oven to 350°F (175°C).

Assemble the Pie: Spread the melted peanut butter evenly over the bottom of the chilled pie crust. Pour the chili over the peanut butter layer. Roll out the second dough disk to a 12-inch circle. Place the top crust over the chili filling. Trim and crimp the edges to seal the pie, pressing firmly to ensure a good seal. Brush the top crust with the beaten egg. Cut several slits in the top crust to allow steam to escape during baking. (Prep time: 15 minutes)

Bake the Pie: Bake in the preheated oven for approximately 50 minutes, or until the crust is golden brown. If the edges of the crust begin to brown too quickly, cover them with strips of aluminum foil. (Bake time: 50 minutes)

Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set slightly and prevents a messy slice.