In a food processor, pulse flour and salt together.

Add cold butter and pulse until course pieces form

Sprinkle with ice water, one tablespoon at a time

Pulse food process until the dough is crumbly but still holds together

Do not overmix

Dump contents onto wax paper or surface. Form dough into a 1-inch thick disk, wrap in plastic and refrigerate until firm. At least one hour

Peel pears and slice in half. Use a spoon to scoop out the seeds and rough inner section.

Try to keep the stem in place, where possible.

Soft boil pears and place on a paper towel to drain.

Roll out dough and place pear half onto dough. Cut the dough around the pear leaving about 1/2-inch clearance.

Place pear half down onto dough, cut side facing down.

Eyeball cut an oval shape piece of dough, slightly larger to cover the top of the pear. Gently drape the pear and press the edges underneath the pear to seal.

Use excess dough to cut small leaves

For pears WITH a stem, press dough around the base of the stem and wrap stem in a small piece of foil to prevent scorching.

For pastries without a stem, form a faux stem using dough at the top of the pear.

Lightly brush entire pear and leaves with egg wash.

Lightly sprinkle with turbinado sugar.

Bake at 350-degrees, until golden brown.

Remove and serve with a scoop of vanilla bean ice cream and/or homemade salted caramel sauce. (Sauce recipe below).