Instructions: For pie dough: Combine flour, sugar, salt, butter and shortening in a food processor or in a medium mixing bowl. Pulse machine on and off (or cut with pastry cutter or two forks) until mixture is crumbly.

Add water and pulse (or toss with a fork) until mixture begins to clump together. Gather into a ball, sprinkling with a few more drops of water, if needed. Flatten into a thick disk, wrap in plastic, then chill at least 30 minutes before rolling out. Dough may also be ahead of time. Wrap in plastic wrap and refrigerate up to three days in advance, or freeze.

For filling: Preheat oven to 350 degrees. In a large mixing bowl, combine pears with lemon juice, sugar, cinnamon, salt and flour. Set aside. Remove half of the pie dough from refrigerator and roll out 1/8 inch thick on a lightly floured surface. Using your fingers, tear off some pieces of dough and lay them on the bottom of a 3-quart casserole dish or souffle dish. Spoon in half of pear mixture. Lightly cover with more pieces of pie dough. Roll out remaining pie dough. Spoon remaining pear mixture into the dish. Top with more pieces of pie dough. There will be some dough left over. Cut butter into small pieces and dot over the top of the cobbler. Sprinkle with remaining sugar.

Place in oven and bake until pears are tender when pierced with a toothpick or skewer, about one hour. If crust starts browning too fast, cover dish loosely with aluminum foil. Serve hot or warm.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.