Mango Pie

Crystallized ginger gives the mang filling a sweet and peppery taste.
To make the cake, lightly spoon the flour into dry measuring cups; flatten with a knife. Mix the flour and salt, stirring well with a whisk. Chop 5 tablespoons of butter and blend with a pastry blender or 2 knives until the mixture resembles coarse flour. Add the water, stirring, until it becomes moist. Divide the dough into two equal portions. Gently squeeze each serving into a 4-inch circle on a sheet of plastic wrap; cover. Chill for 30 minutes.Preheat the oven to 425 degrees.Unwrap the dough; place 1 portion of the cooled dough on a lightly floured surface. Roll out the dough into a 12-inch circle. Place the batter on a 10-inch deep pie dish greased with cooking spray.To make the filling, combine 2/3 cup brown sugar and cornstarch in a large bowl, mixing well with a whisk. Add the mango; stir to coat. Transfer the mango mixture to the prepared pie dish; drizzle evenly with 1 tablespoon of butter.Unwrap the dough; place the rest of the cooled dough on a lightly floured surface. Roll out the dough into a 12-inch circle. Spread the batter over the mango mixture. Press the edges of the dough together. Bend the edges under the groove. Cut several slits in the top of the dough to allow steam to escape.To prepare the filling, brush the top of the dough with milk. Combine the ginger and granulated sugar; sprinkle evenly over the dough. Place the pie dish on a baking sheet lined with foil; bake at 425 ° C for 20 minutes. Reduce the oven temperature to 375 °; bake for another 30 minutes or until the pie is golden brown. Cool completely on a wire rack.