2 cups all-purpose flour
2/3 cup vegetable shortening, cold
2 oz. red walnuts, finely chopped
2-4 tablespoons ice water
2 lbs. fresh pears, peeled and cut into chunks (I used Forelle pears)
¾ cup granulated sugar
Juice of one lemon
1 tsp. ground cardamom
2 tbsp. butter, cut into 4 pieces
Using a pastry stirrup, cut together the flour and vegetable shortening, until the mixture resembles a coarse meal with pea sized crumbles. Mix in the chopped walnuts. Using the pastry stirrup, add the water a little at a time, cutting the dough and adding just enough water to make a cohesive dough. Gather up the pastry into a ball, wrap in plastic wrap or wax paper, and chill in the fridge for one hour.
Meanwhile, you can make the pie filling. Add the pear chunks to a large mixing bowl, and stir in sugar, lemon juice, and ground cardamom.
After an hour, remove the chilled dough from the refrigerator. Heat oven to 375°F/190°C. Divide the dough into halves. On a floured surface (I prefer a pastry cloth sprinkled with flour) roll out one portion of the pastry to a ¼” (.63cm) thickness. Place the pastry sheet in a 9” pie plate or pan. Roll out the remaining pastry in a similar fashion for the top crust, or cut into strips for a lattice top.
Add the pear filling to the pastry lined pie plate, and top with the pieces of butter. Top the filling with the remaining sheet of pastry (or form the lattice top) and crimp pie edges together. Place the pie in the heated oven, and bake for 45-60 minutes. Top crust should be well browned.