Crust:
- 2½ sticks(20 tablespoons unsalted butter
- 1½ cups whole wheat flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 cup water
Filling Ingredients:
- 2 pounds plums
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons lemon zest
- 1 teaspoon grated ginger
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 egg for egg wash 1 teaspoon water
To make the crust:
Grate 4 tablespoons of butter and put it in the freezer to keep it cold. Cut the remaining butter into small dice. In the food processor bowl, add wheat flour, sugar, and salt and pulse to incorporate.Add diced butter and process until a dough forms. Remove to a work surface and breakup the dough into small pieces and return it to the food processor bowl.Add 1 cup all-purpose flour, grated, frozen butter, and pulse until all the ingredients form a looser dough.Transfer to a large bowl and add ½ cup of the water and start mixing to incorporate all the ingredients. Add the remaining water and mix with a rubber spatula to get a smooth dough.Divide the into halves. Wrap each half in a plastic wrap after making the disc with help of the wrap. Let the dough chill for at least, two hours. Meanwhile, wash and dry the plums. Cut each one along the equator and remove the pits. Cut into wedges for use in the pie.In a large bowl, toss with cornstarch, lemon zest, grated ginger, dried ginger, and salt. Add prepared plum wedges, and lemon juice to the bowl and toss to coat well. Set aside.Remove the prepared dough from the fridge and let it temper for easy rolling. Once the dough is ready, roll and line a 9-inch pie plate. Cover with plastic wrap and return to the refrigerator to chill. Meanwhile, roll the crust for the top and transfer it to a parchment paper-lined baking sheet and refrigerate until ready to use. Add the filling to the crust lined pie plate and brush the edges with the beaten egg.Top it with the top crust and brush with egg wash. Bake in 350°F preheated oven for 1 hour 10 minutes or until golden brown.Remove from the oven and let it cool on a rack until it comes to room temperature before cutting into it.