Pear Ginger Pie? Tart? Pouch?

I made this a while ago, but am just now getting around to posting it. This was a part of my pie-making phase. It's just 4 bosc pears, 3/4 cup of white sugar, a little bit of corn starch, and lots of ginger. I keep peeled ginger in my freezer and when I need it, I use a grater then throw it back in the freezer. Mix it all together and then dump it into your pie crust. I made the crust for this, and while I am getting better, I still haven't really mastered it.

Pie Crust Ingredients:

All-purpose flour, 2 cups
unsalted butter, 1/2 cup frozen
vegetable shortening, 1/2 cup frozen
ice water, 2 tablespoons
pinch of salt (omit if using salted butter)

1. Mix flour and salt if using.
2. Cut in the butter and shortening. It should look mealy.
3. Add ice water a little bit at a time and gently form dough.
4. Separate and shape into two "discs."
5. Wrap with plastic wrap and refrigerate at least one hour before rolling out.

Instead of using a pie dish,which would only highlight my deficiency as a pastry chef, I made two little foil "bowls," placed the crust inside, then the filling. I brushed with egg, sprinkled some sugar on top and popped it in the oven at 425°F for about 30 minutes.

I also made fresh whipped cream, which is just heavy cream, some confectioner's sugar and little bit of vanilla.

Pies are totally easy to make. In fact, I'm gonna go make another one right now. Happy Columbus Day, you politically incorrect assholes. (I have the day off from school, but what would you have me do? Protest by doing work?)