6 tbsp. butter
1 1/4 c. unsifted all-purpose flour
1 egg, slightly beaten
1/4 tsp. salt

Finely cut butter into flour until particles are size of small peas. Mix in egg and salt; stir with a fork until dough holds together. Form into a ball with hands. Preheat oven to 400 degrees. Roll out dough on a lightly floured board. Fit into a 9 inch pie pan. Flute rim and prick dough with a fork. Bake at 400 degrees for 12 minutes until pale gold.

CHILI AND CHEESE FILLING:

1 1/2 c. shredded Jack cheese
1 c. shredded mild Cheddar cheese
1 can (4 oz.) green chilies, drained & chopped
1 c. half & half
3 eggs, slightly beaten
1/4 tsp. salt
1/8 tsp. ground cumin

Sprinkle all the Jack cheese and 1/2 cup of the Cheddar cheese over the bottom of the partially baked pie crust. Distribute chilies over cheeses.

Beat half & half with eggs, salt and cumin until blended. Pour into the pie crust. Sprinkle remaining 1/2 cup Cheddar cheese over pie filling. Bake at 325 degrees for 40 minutes or until center is set. Let stand about 15 minutes before cutting.