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1
To make pastry dough: Combine flour, sugar; and salt in food processor fitted with metal blade; pulse to mix.
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2
Add butter and shortening and pulse 8 to 12 times until mixture resembles coarse cornmeal.
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3
Sprinkle with 4 tablespoons water and pulse.
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4
Add an additional 2 to 4 tablespoons water and pulse until dough holds together when pressed with fingertips; adding more water if necessary.
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5
On floured surface, form dough into a ball and cut in half.
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6
Flatten dough pieces into disks.
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7
Wrap in plastic wrap and refrigerate at least 30 minutes (up to 3 days).
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8
Heat oven to 400F.
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9
For filling: combine sugar, gingers and flour.
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10
Toss with pears to coat.
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11
On floured surface, roll one of the disks of dough into a 13-inch circle.
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12
Fit into a 9-1/2 or 10-inch deep dish pie plate.
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13
Fill pie with pear mixture.
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14
Roll out remaining dough and using a cookie cutter.
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15
Cut out 10 to 12 shapes (we used leaves).
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16
Place cutouts on top of filling, slightly overlapping them.
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17
Brush top of pie with beaten egg white and sprinkle with sugar.
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18
Bake 45 minutes.
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19
Loosely cover pie with foil and bake 30 minutes longer.
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20
Remove foil and bake 5 minutes longer if pastry is not golden.
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21
Cool completely.
