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1
Whisk together the eggs and 2/3 cup plus 1 tablespoon granulated sugar in a medium bowl until thick and pale yellow.
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2
Whisk in the lemon juice, then whisk in the flour, ground ginger, and pinch of salt; set aside.
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3
Put 8 tablespoons butter, the vanilla bean and seeds, and grated ginger in a small saucepan; cook over medium-high heat until the butter foams and browns, about 5 minutes.
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4
Pour the mixture through a fine sieve into a bowl; discard the solids.
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5
Whisking constantly, pour the butter mixture into the egg mixture; whisk until combined.
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6
Melt the remaining tablespoon butter in a medium skillet over medium-high heat.
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7
Add the pears and remaining 1/4 teaspoon salt and tablespoon sugar; cook, stirring, until the pears are soft, about 5 minutes.
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8
Let cool, about 10 minutes.
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9
Fold the pear mixture into the egg mixture; set aside.
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10
Roll out the dough on a lightly floured surface to 1/8 inch thick.
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11
Using a paring knife or 5-inch cookie cutter, cut 8 rounds from the dough.
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12
Gently press the rounds into 8 cups of a 12-cup standard muffin tin, making pleats around the edges and gently pressing to seal.
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13
Fill each with 6 tablespoons pear mixture.
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14
Refrigerate 30 minutes.
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15
Preheat the oven to 375F.
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16
Bake the pies until the crusts and filling are golden brown, about 30 minutes.
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17
Let cool in tins on a wire rack, about 20 minutes.
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18
Unmold; let cool completely on rack.
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19
Just before serving, dust with confectioners sugar.
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20
Pulse the flour, sugar, and salt in the bowl of a food processor.
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21
Add the butter and shortening; pulse until the mixture resembles coarse meal, 8 to 10 times.
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22
With the processor running, pour in the vinegar, then 1/4 cup ice water; process just until the dough comes together.
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23
(If the dough is still crumbly, add up to 1/4 more ice water, 1 tablespoon at a time.)
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24
Pat the dough into a disk, and wrap in plastic.
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25
Refrigerate the dough until cold, at least 1 hour and up to 1 day.
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26
The dough can also be frozen up to 1 month; thaw completely in the refrigerator.
