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Preheat oven to 375
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Crust
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In medium-large bowl, whisk together flour, sugar, and salt. Using a fork, cut butter and shortening into flour mixture until mixture resembles coarse meal. Drizzle water over mixture; mix just until dough begins to clump together a bit. If necessary, add more water by teaspoons. Divide dough roughly in half; put one half in a plastic bag and press to form a ball. Roll out and put into pie pan. Bake for 15 minutes. While crust is baking, prepare filling.
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Filling
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Cut pears into quarters lengthwise. Remove seeds and stem. Slice off and discard skin. Thinly slice pears widthwise. Place pear slices in medium frying pan over medium heat. Sprinkle sugar, cinnamon, and vanilla over pears. Stir until sugar has melted and pears are covered in a sticky cinnamon sugar sauce. Cover, leave on medium heat for 10 minutes, stirring occasionally (if pears are extra-firm, cook until pears are soft-if pears are ripe, reduce time to 6 minutes.)
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Finishing
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Put second half of dough in plastic bag to form a ball. Roll out dough, slice in strips. If any extra dough is left over from either bottom or top crust, form leaves with dough. Put pear filling into baked bottom crust. Drizzle heavy cream over pears, let drain to the bottom. Cream should just cover the bottom of the crust. Lattice strips of dough over pie, place dough leaves on the middle of the pie.
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Bake for 15-20 minutes, until cream is firm and does not slosh in pie pan. Cool at least 20 minutes. Refrigerate leftovers. (Can be heated for 30 seconds in the microwave after refrigerated)
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Note: This pie is more like a pear tart, because the crust is not entirely filled. If crust is filled entirely with pears, cream cannot firm.
