Combine the flour, salt, and sugar in a large mixing bowl and whisk them together.

Add the cold, cubed butter and use a fork or pastry cutter to break it into pea-sized pieces throughout the flour.

Sprinkle 6 tablespoons of ice water over the flour-butter mixture and gently stir with a fork until the dough just starts to come together.

Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

While the dough chills, peel, core, and slice your pears into 1/4-inch thick slices.

Toss the sliced pears in a medium mixing bowl with the granulated sugar, brown sugar, flour, cornstarch, vanilla, cardamom, salt, and lemon juice.

Let this mixture sit for 10 minutes.

Remove the chilled dough from the refrigerator and roll it into a 12-inch circle about 1/8-inch thick.

Carefully transfer the rolled dough to your 9-inch pie dish and gently press it into the corners and sides.

Pour the pear filling into the prepared crust and mound it slightly in the center.

Roll out your second disk of dough and place it over the filling; seal the edges.

Preheat your oven to 375 degrees Fahrenheit.

Brush the top crust with the beaten egg and sprinkle with coarse sugar.

Cut four or five small slits in the top crust.

Place the pie on a baking sheet and bake for 55 to 65 minutes.

Let the pie cool on a wire rack for at least three hours before slicing.