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1
For the dough: Combine the flour, salt and butter in a large bowl.
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2
Using a bench scraper or pastry cutter, cut the butter into the flour until the butter is pea-sized.
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3
Slowly add the ice water, folding it into the flour until a dough comes together, being mindful not to overwork it.
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4
(If the dough is too dry, add another tablespoon of ice water at a time.)
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5
Turn the dough out onto a lightly floured work surface and form it into a disk.
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6
Wrap it in plastic and refrigerate for at least 30 minutes.
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7
Preheat the oven to 375 degrees F.
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8
On a lightly floured work surface, roll the dough out into a 1/8-inch-thick circle.
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9
Then roll it up onto the rolling pin and gently lay it out on a parchment-lined baking sheet.
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10
For the filling: In the center of the rolled out dough, add the plums and sprinkle them with the brown sugar, ginger, vanilla, lemon juice, salt, flour and butter.
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11
Fold the edges of the dough over to create a rough border; it doesnt have to be perfect, just good enough to form a wall.
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12
Brush the edges with milk and sprinkle with turbinado sugar.
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13
Bake until the filling is bubbling and thickened, and the crust is golden brown, 45 minutes.
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14
Cool slightly before serving.
