In a food processor, pulse 1 stick of cold butter (cut into cubes) with 1 cup all purpose flour & 1 teaspoon salt until dough forms (you will likely have to finish forming dough with your hands after you take it out of the food processor).
Roll dough out with a rolling pin so that it's wide enough to cover the bottom of your round pie pan, and have room to press up the sides of the pan (like a crust).
Press dough into the bottom of the pan and around the sides, ensure all around the pan is coated with the crust.
This step is optional: I sprinkled some ground cinnamon into the pie crust so that it's a little more flavorful. I fully believe in cinnamon.... on everything.
Bake crust alone for about 20 mins or until slightly browned.
Filling: Slice pears very thin (I used a mandoline slicer, but you can just do this with a utility/paring knife). Remove any seeds.
In a medium bowl, coat sliced pears with brown sugar, remaining ground cinnamon, gloves, and ginger. Add a little salt if you'd like.
Remove bottom crust from the oven and fill it with the above mixture.
Top crust: Repeat steps 2-4. Roll dough out over the pie filling with your hands (to cover the pie) and gently tuck in the corners using the excess dough (you may have to pinch a little to ensure that the top crust stays on!)
Cut two slits on the top so the filling has room to breathe
TIP: wiggle your knife so the slits are a little wide, since the dough will expand a little as it cooks.
Put pie into the oven first, then lower the degrees to 350° F and bake for about an hour or until the top crust is golden brown!