In a large bowl, whisk together the flour, sugar, and salt.

Add the chilled butter and use a pastry cutter (or your fingers) to work it into the flour until the mixture resembles coarse crumbs.

Slowly add ice-cold water, one tablespoon at a time, until the dough just comes together.

Divide the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

In a mixing bowl, combine the pear slices, sugar, flour, crystallized ginger, lemon juice, cinnamon, ground ginger, and salt. Toss gently to coat the pears evenly.

Set your oven at 375°F (190°C) and prepare a baking sheet with parchment paper.

Roll out the dough into a circle of 12 inches in diameter on a floured surface.

Transfer the rolled dough to the prepared sheet and arrange the pear mixture in the center, leaving a 2-inch margin at the perimeter.

Fold the edges of the dough over the pears, slightly overlapping and pressing gently to seal.

Brush the crust with egg wash and sprinkle with coarse sugar if desired.

Bake for 35–40 minutes, or until the crust is golden brown and the pears are tender.

Let cool for 10 minutes before serving.