Instructions

To make pie crust:

1. Prepare ¼ cup ice-cold water and keep in fridge. In a food processor, pulse the flour, shortening, 2 tablespoons butter and salt until combined. Add in the rest of butter and pulse until the mixture looks like coarse meal. Sprinkle about 2 tablespoons cold water over mixture and pulse until dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time). Remove dough from processor and form into a disk. Wrap in plastic wrap and chill for at least an hour. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature 15-30 minutes before rolling out.
2. Roll out dough on a lightly floured surface and fit into a 9-inch round pie dish. Press the dough into the bottom and up the sides. Using sharp shears, trim the overhanging dough, leaving about 2-inches. Fold overhanging dough under itself and crimp the edges. Wrap loosely with plastic and chill for at least 30 minutes and until filling is ready.

For the filling and topping:

1. Preheat oven to 400 degrees and move oven rack to the lowest position.
2. In a large bowl, toss pears with 2 tablespoons of sugar and cook covered in a microwave for 4 to 8 minutes, until the pears are tender and they release their juices. Mix half way through microwaving. Let cool completely.
3. To make the topping, combine the flour, brown sugar, 2 tablespoons sugar, crystallized ginger, ground ginger and salt. Add in warm melted butter and mix until mixture is moistened and looks like pebbles. Set aside
4. In the bowl of a food processor, combine the cranberries, fresh ginger and remaining sugar. Pulse until cranberries are roughly chopped, only a few pulses. Place into a large bowl.
5. Drain the cooled pear and discard liquid. Add pears to cranberry mixture and stir to combine. Transfer filling to the pie dish. Sprinkle the topping over the pears, making sure to break up any large clumps. Place pie dish on a baking sheet and bake until juices are bubbling and topping is golden brown, about 45-55 minutes.
6. Let pie cool completely on rack, about 4 hours before serving.