Stir together the flour, sugar, ginger, allspice, and salt.
Using a pastry blender, cut in the butter until the mixture
resembles coarse meal.
In a small bowl, combine the egg hold with the water. Add
the yolk mixture into the flour mixture and toss with a fork
until the mixture forms moist clumps. Add additional cold
water, 1 t as a time, if the dough is too dry.
Form the dough into dough into a ball and flatten into a
disk. Wrap in plastic wrap and chill for 20 minutes or up to
24 hours. Add the dough to sit at room temperature about
10 minutes before rolling into a piecrust.
Serving
Suggestions
Use with pumpkin pie recipe
Originally Submitted
3/7/2014
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