This Speculoos Pie Crust is ideal during the winter months when a bit of cinnamon and ginger help survive the winter. This recipe makes two Speculoos Pie Crusts for two 10 inch / 26 cm round pies; each pie crust weighs about 24.7 oz / 700 g. If you like a thinner crust, you will have a little left over.
I recommend mixing in about 3/4 of the amount of flour indicated above, and then adding more flour bit by bit until you reach the consistency you seek. Knead the dough lightly between additions of flour. You may need a little more flour than indicated so do not be worried if you do. Several factors may influence the amount of flour needed, for instance, the humidity in the room, the exact volume of egg yolks, and the ingredients used in your chosen cookies.