Ingredients

• 1-1/4 cups Organic Unbleached White All-Purpose Flour plus more for flouring your work surface
• 1 Tbsp Granulated Sugar omit if pie crust is for a savory pie
• 1/8 teaspoon Salt
• 8 Tbsp unsalted butter cut into small cubes (freeze the butter cubes for 20-30 minutes prior to use for best results), 4 ounces
• 3-5 Tbsp Ice Water

• 3 lbs pears about 7 large, peeled, cored, and sliced about 1/4" thick*, either Bartlett or Bosc
• 1/2 cup Light Brown Sugar packed
• 1-1/2 Tbsp Cornstarch
• 1 Tbsp freshly grated ginger* about a 1" piece of fresh ginger
• juice of 1/2 a lemon

• 3/4 cup Old Fashioned Rolled Oats
• 3/4 cup Organic Unbleached White All-Purpose Flour
• 1/3 cup Light Brown Sugar packed
• 1 teaspoon ground Cinnamon
• 1 teaspoon Ground Cardamom
• Salt
• 6 Tbsp unsalted butter cut into small cubes

Instructions

1. Prepare the pie crust: Place the flour, sugar, and salt in the bowl of your food processor and pulse about 5 times until combined. Add the cubed butter and pulse in short, quick pulses (do not process!) until it resembles coarse meal or peas. You want to see clumps of butter -- that's a good thing.
2. Add 3 tablespoons of water through the feed tube while pulsing in short, quick pulses once again. Be careful not to pulse too much -- just until the water is incorporated. Remove the lid and check the dough. If you can pinch it together and it holds, it's fine. If it's still dry, add 1-2 tablespoons more water, 1 tablespoon at a time, incorporating it with short, quick pulses once more, until it's cohesive.
3. Turn the dough out onto your work surface, and knead it together with your hands and form it into a disk. Wrap it in plastic wrap, and chill the dough for about 30 minutes prior to rolling to relax the gluten and chill that butter back up!
4. Once chilled, unwrap the dough and place on a lightly floured work surface. Sprinkle the dough and flour your rolling pin, and roll the dough out from the middle to the outer edge, going in about 10 minute intervals clockwise around to form a circle. After every couple of rolls, make sure to lift the dough and sprinkle more flour underneath to prevent sticking. If the dough does stick, scrape any bits of dough from your work surface as it's a magnet for even more sticking.
5. Roll the dough until it's large enough to hang over the edge of your pie pan by a couple of inches. Once it's large enough, use your rolling pin to gently roll the dough around it, and unroll it right into your pie plate. Tuck the dough gently into the inside of the pie pan, then use a bench scraper or knife to trim the edges around the top of the pie. It's ok to leave a little extra for crimping, etc. as the top does shrink a bit. From there, crimp your edges as best as you can, or use the scraps to cut out decorative shapes. Chill the crust while you prepare the filling and the crumble.
6. Prepare the filling: Place the pears, sugar, cornstarch, ginger, and lemon juice in a medium bowl and toss gently to combine.
7. Prepare the crumble: Place the oats, flour, brown sugar, cinnamon, cardamom, and pinch of salt into a small bowl and stir to combine. Cut in the cubes of butter with two forks, a pastry blender, or your fingers, until it is in pea-sized clumps.
8. Assemble the pie: Preheat the oven to 400 degrees. Place the pie plate on top of a rimmed baking sheet lined with foil in case the juices overflow. Pour in the pear-ginger filling evenly, and top with the crumble. Bake for 45-55 minutes, checking the pie after 20 minutes or so. Cover the pie with a pie shield if the outer edges are browning too quickly, or cover the edges with foil. Cover the entire pie loosely with foil if the crumble browns to quickly as well.
9. Remove from heat and let stand about 2 hours before cutting in order for the fruit to set. Serve warm or at room temperature and enjoy!