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1
Make the crust: In a food processor, pulse flour, sugar, and salt until combined.
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2
Add butter and shortening; pulse just until mixture resembles coarse meal, 8 to 10 times.
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3
Combine vinegar and 1/4 cup ice water, and drizzle evenly over mixture; pulse just until dough comes together.
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4
If dough is still crumbly, add up to 1/4 cup more ice water, 1 tablespoon at a time.
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5
Pat dough into 2 disks, and wrap each in plastic.
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6
Refrigerate until firm, 1 hour or up to 1 day.
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7
On a lightly floured surface, roll out dough 1/4 inch thick.
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8
Cut twelve 5-inch rounds from dough.
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9
Gently press rounds into cups of a 12-cup standard muffin tin, making pleats around edges and gently pressing to seal.
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10
Refrigerate or freeze until firm, about 30 minutes.
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11
Preheat oven to 375F.
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12
Make the filling: In a medium bowl, whisk together eggs and granulated sugar until thick and pale yellow.
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13
Whisk in lemon juice, then flour and salt.
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14
Place diced pears in a medium bowl.
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15
In a small saucepan, heat butter, vanilla bean and seeds, and grated ginger over medium-high until butter foams and browns, about 5 minutes.
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16
Pour mixture through a fine sieve over pears; discard solids.
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17
Stir egg mixture into pear mixture until combined.
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18
Divide batter among chilled shells.
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19
Bake pies until crusts and filling are golden brown, about 30 minutes.
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20
Let cool in tins on a wire rack, 30 to 40 minutes.
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21
Unmold; let cool completely on rack.
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22
Just before serving, dust with confectioners sugar.
