INSTRUCTIONS
FOR THE PIE CRUST
Place the flour and swab in the coliseum of a food processor. and palpitation 4 or 5 times until combined.
Cut adulation and shortening into small pieces. Add to the flour and process about 20 seconds or until the admixture resembles coarse motes.
Add the ginger and 2 soupspoons water and palpitation about 6 times. Add fresh water a little at a time and palpitation until admixture begins to hold together. You may not need to use all the water.
Remove confection from the food processor coliseum, form into a ball and place it on a distance of plastic serape . Flatten the ball slightly with your hand and wrap the flattened pie confection in the plastic serape . Chill for at least 1 hour or over to two days.
When ready to roll out, remove the confection from the refrigerator and let it rest on the counter for about 10 to 15 twinkles. smoothly flour a large board and using a rolling leg, roll the confection out in a circle about ⅛- inch thick until it’s large enough to fit your pie plate, with about 1- inch of confection going beyond the hem of the plate. Press the confection gently down into the plate and also unevenly trim the edges to about ½- inch of the edge of the visage with a sharp cutter. Tuck the top edge of crust over and under and crimp or flute the edges.
Transfer the pie plate to the freezer for 30 twinkles( no further) while you preheat the roaster.