Rimmer’s Pie Crust

Perfect Pie Crust for all my pies…

By Siam Rimmer


  • 2 ½ Cups of Flour
  • 1 tsp salt
  • 2 Tbsp. Sugar
  • ½ Cup of Shortening Chilled
  • 12 Tbsp. of unsalted butter, cold and cut into cubes
  • 3 – 8 Tbsp. of Ice water


In a large mixture add the flour, sugar and salt and combine.  Blend in the shortening with a fork until you have a course mixture. Cut the butter into the mixture and mix for 5 seconds.  Sprinkle the ice water over the mixture and cut with a pie cutter.  Mix about 3 to four times and then pour the crust mixture onto plastic wrap and flatten into a circle shape. Refrigerate for at least 1 hour.

When ready to use the crust, flour lightly the bottom of your cutting board. Cut the dough in half and roll out the two circles of pie dough. Keep the dough as cold as possible while preparing it. I would recommend doing the filling first before doing the pie crust. The colder your dough when it goes in the oven, the flakier your crust will be.  Add into your pie pan and decorate the edges and cook to pie flavor.

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