If using prepared piecrust, tuck the bottom crust into a 9-inch pie plate and skip to Step 6.
For homemade crust: Pulse the flour, sugar, and salt in a food processor. Add the butter. Pulse 5 more times. Remove the lid and “fluff” with a fork, lifting the dough up from the bottom of the bowl. Scatter in the shortening in small spoonfuls and pulse 5 more times. Fluff again. Drizzle half the water over the dough and pulse another 5 times. Remove the lid, fluff the pastry, and drizzle in the rest of the water. Pulse until the pastry starts to form clumps.
Dump the dough into a large bowl, then pack the pastry into 2 balls, one slightly larger than the other. Knead each ball once or twice, then flatten into 3/4-inch-thick disks on a floured surface. Wrap the disks in plastic wrap and refrigerate for 1 hour.
On a lightly floured surface, roll the larger half of the pastry into a 12-inch circle. Invert the pastry over a 9-inch pie pan. Tuck the pastry into the pan, letting the edges drape over the sides. Refrigerate.
Preheat the oven to 400º F. Roll the other half of the pastry into a 10-inch circle.
For the filling: Mix the pears, cranberries, and lemon juice in a large bowl. Add the sugar and cornstarch and stir them into the fruit. Pour the filling into the pie shell.
Invert the top pastry over the filling and press the edges together. Trim the pastry flush with the edge of the pan and crimp with a fork. Poke several steam vents in the top. Lightly brush on the milk and sprinkle the sugar.
Bake for 30 minutes. Reduce the oven temperature to 375º F. Bake until the juices bubble thickly, 25 to 30 minutes more. Cool 2 hours.
Note: If using premade crust, Hands On Time will be 25 minutes and Total Time will be 1 hour, 20 minutes.
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