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1
To make the topping, in a small bowl, combine 1/2 cup sugar, 1/3 cup flour, 1/4 teaspoon lemon zest, and 1 pinch of salt.
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2
Cut in the butter with a pastry blender or large fork until the mixture resembles coarse crumbs.
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3
Set aside until ready to use.
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4
Position a rack in the lower third of the oven and preheat the oven to 400 F.
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5
In a large bowl, combine the pears, remaining sugar, remaining flour, remaining lemon zest, the ground and crystallized ginger, the currants, and 1 pinch of salt.
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6
Pour into the prepared pie crust and sprinkle evenly with the topping.
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7
Place the pie on a rimmed baking sheet to catch any drips.
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8
Bake for 15 minutes, reduce the oven temperature to 350 F., and continue to bake for 45 minutes, or until the filling is bubbly around the edges, the crust is golden, and the center of the pie is tender when pierced with a knife.
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9
Cool to room temperature before slicing and serving.
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10
In a large bowl, combine the flour and salt.
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11
Using a pastry blender or fork, cut in the butter until the mixture is coarse and crumbly.
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12
Sprinkle 3 to 4 tablespoons water over the mixture 1 tablespoon at a time while stirring the mixture with a fork.
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13
Add enough water to make the dough cohesive.
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14
Gently gather the dough with your hands and pat it firmly into a ball.
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15
(This dough is best when rolled out immediately.)
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16
To roll out the dough, press it into a 7-inch circle on a sheet of plastic wrap.
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17
Place another large sheet of plastic wrap on top of the dough.
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18
Roll the dough from the center into a 12-inch circle, flipping the dough (including the plastic) once or twice while rolling.
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19
With each flip, lift the plastic wrap from the surface of the dough to let the dough stretch, and then lay it back on the dough.
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20
When finished, lift the top piece of plastic wrap off the dough.
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21
Invert the dough, holding it from the underside with the remaining plastic wrap, into a 9-inch pie pan.
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22
Gently press the dough to mold it to the shape of the pan.
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23
Peel the plastic wrap off the dough.
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24
Trim the edges, leaving 1/2 inch of dough overhanging.
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25
Fold the overhanging dough under and crimp the edges to form a decorative rim.
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26
Chill until ready to use.
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27
Cover and refrigerate the pie for up to 5 days.
