12 tablespoons cold unsalted butter, cut into pieces
1/4 cup cold vegetable shortening, cut into pieces
3 large ripe but firm pears, peeled, cored and sliced (about 1 lb. 10 oz.)
1 1/2 cups fresh or frozen cranberries
1/2 cup dried cranberries
3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon grated lemon zest
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 tablespoon milk
1 tablespoon coarse sugar
How to Make It
Make crust: Mix flour, sugar and salt with a fork. Cut in butter and shortening with a pastry blender or 2 knives. Drizzle in 5 Tbsp. of ice water, stirring with a fork until dough just comes together. Divide dough into halves; shape each into a disk. Wrap in waxed paper; chill for at least 30 minutes.
Preheat oven to 425°F; line a baking sheet with foil. On a lightly floured surface, roll out one disk to a 121/ 2-inch round. Ease dough into a 9-inch pie plate and trim to edge; chill at least 30 minutes.
Make filling: Stir together pears, fresh and dried cranberries, sugar, cornstarch, lemon zest, ginger and salt. Transfer mixture to pie shell. On a lightly floured surface, roll out remaining dough disk to a 13 1/2-inch round. Lay dough over filling and trim edges, leaving a 1-inch overhang. Fold edge under bottom crust, press to seal and crimp. Brush top with milk and sprinkle with coarse sugar. Using a small sharp knife, cut four vents in top crust.
Place pie on lined baking sheet; bake for 10 minutes. Lower oven temperature to 350°F and continue to bake for about 55 minutes, until crust is golden brown. Let pie cool on a wire rack. Serve warm or at room temperature.