Mango Pie

Ingredients

• 0.7 cup brown sugar packed
• 1 tablespoon butter chilled cut into small pieces
• 5 tablespoons butter chilled cut into small pieces
• 3 tablespoons cornstarch 
• 2 tablespoons candied ginger chopped
• 1.5 teaspoons skim milk fat-free
• 2.5 cups flour all-purpose
• 1 tablespoon granulated sugar 
• 10 tablespoon water 
• 4.5 cups mangos () ( 4 medium)
• 0.5 teaspoon salt 
• 3 tablespoons shortening chilled

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack
• blender
• plastic wrap
• aluminum foil
• measuring cup

Directions

1. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife.
2. Combine flour and salt, stirring well with a whisk.
3. Cut in 5 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Add water, stirring just until moist. Divide dough into two equal portions. Gently press each portion into a 4-inch circle on a sheet of plastic wrap; cover. Chill 30 minutes.
5. Preheat oven to 42
6. Unwrap dough; place 1 portion chilled dough on a lightly floured surface.
7. Roll dough into a 12-inch circle. Fit dough into a 10-inch deep-dish pie plate coated with cooking spray.
8. To prepare filling, combine 2/3 cup brown sugar and cornstarch in a large bowl, stirring well with a whisk.
9. Add mango; toss to coat.
10. Add mango mixture to prepared pie plate; sprinkle evenly with 1 tablespoon butter.
11. Unwrap dough; place remaining chilled dough portion on a lightly floured surface.
12. Roll dough into a 12-inch circle. Fit dough over mango mixture. Press edges of dough together. Fold edges under; flute.
13. Cut several slits in top of dough to allow steam to escape.
14. To prepare topping, brush top of dough with milk.
15. Combine ginger and granulated sugar; sprinkle evenly over dough.
16. Place pie plate on a foil-lined baking sheet; bake at 425 for 20 minutes. Reduce oven temperature to 375; bake an additional 30 minutes or until pie is golden brown. Cool completely on a wire rack.