Make the Crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Don't overmix!

Chill the Dough: Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This chilling process is crucial for a flaky crust.

Prepare the Filling: In a large bowl, gently mix together the sliced pears, cranberries, granulated sugar, flour, lemon juice, cinnamon, nutmeg, and cloves. Make sure the pears and cranberries are evenly coated with the sugar and spices.

Roll Out the Bottom Crust: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges of the crust.

Add the Filling: Pour the pear and cranberry mixture into the prepared pie crust. Dot the top of the filling with the small pieces of butter.

Roll Out the Top Crust: Roll out the second disc of dough into a 12-inch circle. Gently place it over the filling. Trim and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape during baking.

Egg Wash and Sugar: Brush the top of the crust with the beaten egg (egg wash) for a golden-brown finish. Sprinkle with turbinado sugar, if desired, for extra sparkle and crunch.

Bake the Pie: Preheat your oven to 375°F (190°C). Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges with foil or use a pie shield.

Cool the Pie: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.