Continue reading for the Ginger Pastry & the Streusel Topping
2 tablespoons sugar
2 tablespoons fresh gingerroot, peeled and minced
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup cold unsalted butter
1 egg yolk
2 tablespoons ice-cold water, plus more as needed
1. In a large bowl, stir together the flour, sugar, gingerroot, allspice, and salt.
2. Using a pasty blender, cut in the butter until the mixture resembles coarse meal.
3. In a small bowl, combine the egg yolk with 2 tablespoons water.
4. Add the yolk mixture to the flour mixture and toss with a fork until the mixture forms moist clumps. (Add additional cold water, 1 teaspoon at a time, if the dough is too dry.)
5. Form the dough into a ball and flatten into a disk. Wrap in plastic wrap and chill for 20 minutes or up to 24 hours. Allow the dough to sit at room temperature about 10 minutes before rolling into a piecrust.
Makes 1 (9-inch) piecrust
1 cup all-purpose flour
1/3 cup brown sugar
1 teaspoon ground ginger
1/2 cup cold, unsalted butter
3/4 cup pecans, chopped
1/3 cup crystallized ginger, finely chopped
1. In a medium bowl, combine the flour, brown sugar, and ground ginger.
2. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Stir in the chopped pecans and crystallized ginger. Sprinkle the topping over the pie as directed in the pie recipe.
Makes about 2 1/2 cups
The Holm sisters offer a few simple steps to creating an easy-to-handle, flaky piecrust—one of their specialties of the house.
1. Use very cold butter to cut into the flour. Use ice-cold water, too.
2. Before rolling out the pastry, pat it into a disc shape, cover it in plastic wrap, and refrigerate it for 20 minutes or more. It will be easier to roll out after chilling. (If leaving the dough in the refrigerator more than 20 minutes, let stand at room temperature for 10 minutes.)
3. To transfer pastry dough to the pie plate, loosely wrap it around the rolling pin, then unroll it over the plate, easing the pastry dough into the plate. Avoid stretching or tugging the dough in place, since that may cause it to shrink as it bakes.
4. Leave an extra ½-to-1-inch pastry overhang to fold into a thick edge that can be fluted with your fingers or the tines of a fork.
5. If the crust edge browns too quickly, cover it with a curled strip of foil.