Ginger Pie Dough
 
Makes 1 (9-inch) double crust
Ingredients
  • 3 cups (375 grams) all-purpose flour
  • 3 tablespoons (36 grams) granulated sugar
  • 2 teaspoons (4 grams) ground ginger
  • 1¾ teaspoons (5.25 grams) kosher salt
  • 1 cup (227 grams) cold unsalted butter, cubed
  • 6 tablespoons (90 grams) ice water
Instructions
  1. In the work bowl of a food processor, place flour, sugar, ginger, and salt; pulse 4 times to combine. Add cold butter; pulse until butter is pea-size. Add 6 tablespoons (90 grams) ice water; pulse until dough forms large clumps.
  2. Turn out dough onto a lightly floured surface; divide in half. Shape into disks; wrap tightly in plastic wrap. Refrigerate for at least 1 hour.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/meyer-lemon-shaker-pie/