Raspberry-Ginger Cobbler

Prepare Rich Butter Pastry. On a floured surface, roll 1 dough disk from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Starting at one side, unroll pastry over a 9-inch pie plate. Ease pastry into the plate without stretching it (stretching pastry causes it to shrink while baking). Trim pastry even with rim of pie plate. Chill the pastry-lined pie plate in the refrigerator or freezer while preparing the filling.

In a medium bowl, combine raspberries, the 3/4 cup brown sugar, the 1/3 cup flour, the 2 tablespoons crystallized ginger, and the vanilla. Gently toss berries until coated. (If using frozen raspberries, let mixture stand about 45 minutes or until fruit is partially thawed but still icy.)

Remove the pie plate from refrigerator. Remove remaining dough disk from refrigerator. Roll into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Stir berry mixture; transfer berry mixture to the pastry-lined pie plate. Place pastry on filling; trim to 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as directed.

In a small bowl, whisk together egg yolk and water. Lightly brush top with the egg mixture. Sprinkle with 2 teaspoons brown sugar and 1 teaspoon crystallized ginger. To prevent overbrowning, cover edge of the pie with foil. Bake in a 400 degree F oven for 20 minutes (or 30 minutes for frozen). Remove foil. Bake for 20 to 25 minutes more or until filling in center is bubbly and pastry is golden. Cool on a wire rack. Serve with ice cream or creme fraiche. Makes 8 servings.