Brown butter, vanilla-bean seeds, and freshly grated ginger are used here in good measure to flavor individual pear-custard-filled pies. The pleated pastry shells are formed in a standard muffin tin, allowing for easy removal after baking.

　　

Ingredients

Makes 12

　　

For the Crust

2 1/2 cups all-purpose flour, plus more for dusting

　　1 teaspoon granulated sugar

　　1 teaspoon salt

　　3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces

　　1/4 cup cold vegetable shortening, cut into small pieces

　　1 tablespoon distilled white vinegar

　　1/4 to 1/2 cup ice water

　　

For the Filling

2 large eggs

　　2/3 cup plus 2 tablespoons granulated sugar

　　2 teaspoons fresh lemon juice

　　1/4 cup plus 3 tablespoons all-purpose flour

　　1/4 teaspoon salt

　　2 ripe, firm pears, such as Bosc, peeled and chopped into 1/4-inch dice

　　1/2 cup (1 stick) unsalted butter

　　1 vanilla bean, halved lengthwise and scraped

　　2 tablespoons finely grated peeled fresh ginger

　　Confectioners’ sugar, for dusting

　　

Step 1

Make the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and shortening; pulse just until mixture resembles coarse meal, 8 to 10 times. Combine vinegar and 1/4 cup ice water, and drizzle evenly over mixture; pulse just until dough comes together. If dough is still crumbly, add up to 1/4 cup more ice water, 1 tablespoon at a time.

　　

Step 2

Pat dough into 2 disks, and wrap each in plastic. Refrigerate until firm, 1 hour or up to 1 day.

　　

Step 3

On a lightly floured surface, roll out dough 1/4 inch thick. Cut twelve 5-inch rounds from dough. Gently press rounds into cups of a 12-cup standard muffin tin, making pleats around edges and gently pressing to seal. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 4

Preheat oven to 375°F. Make the filling: In a medium bowl, whisk together eggs and granulated sugar until thick and pale yellow. Whisk in lemon juice, then flour and salt. Place diced pears in a medium bowl.

　　

Step 5

In a small saucepan, heat butter, vanilla bean and seeds, and grated ginger over medium-high until butter foams and browns, about 5 minutes. Pour mixture through a fine sieve over pears; discard solids. Stir egg mixture into pear mixture until combined.

　　

Step 6

Divide batter among chilled shells. Bake pies until crusts and filling are golden brown, about 30 minutes. Let cool in tins on a wire rack, 30 to 40 minutes. Unmold; let cool completely on rack. Just before serving, dust with confectioners’ sugar.

　　Martha Stewart's New Pies and Tarts