To make my crust I always use a food process or my stand mixer (it's easier and quicker): I add all the ingredients to the bowl, then mix until they come together. Ingredients don't have to be at room temperature, remember.
I then flatten the dough (about 1 inch thick), cover with plastic wrap and let chill in the fridge for about half an hour.
In the meantime, prepare the filling: peel the pears and cut them into big chunks.
Put them into a bowl, then add bourbon, cornstarch, coconut sugar, lemon juice and cinnamon. Stir gently and set aside.
Preheat the oven at 180° C (350° F).
Take the dough out of the fridge, divide the pastry in two pieces.
Place one of the two pieces on a parchment paper sheet, then roll with a rolling pin.
Transfer the pastry to a 24 cm (approx 9 inches) pie pan. Place it into the fridge again, while you make the little pearls (or lattice).
For the decoration:
You can make dough pearls like I did (this was mom's original recipe) or a simple pie lattice (click here to see how)
If making pearls: take tiny pieces of dough (different sizes) and roll into individual pearls with your hands. Do it quickly to avoid melting the butter inside.
Take the pie out of the fridge, fill with the pears, then decorate with dough pearls or lattice.
Optional: brush with egg wash and sprinkle some sugar (my mom doesn't).
Bake for 35/40 minutes (every oven is different, check frequently)
Let cool down completely before dusting some icing sugar on top.