In a small food processor, add the flour and salt and process till combined. Add the chilled butter and shortening and process till small beads appear, almost like sand.
Add in the cider vinegar and slowly add the water just till the mixture comes together and the beginning of turning into a ball.
Remove the dough and knead together till mixed well. Form into a ball. Wrap in plastic wrap and then flatten into a disc. Refrigerate at least 30 min to rest the dough.
Preheat oven to 375 degrees.
Remove the dough and roll out onto a floured service about 1/4″ thick. Place the tart pan upside down on the crust. Cut a circle about an 1″ around the circumference of the pan. (You can use a pie pan here too).
Flip the pan over and place the crust into the pan. Lifting around the edges as you place the dough into the pan. This allows the dough not to shrink away from the sides.
Once dough is placed into the pan, press gently against the side to form the scalloped edges of the pan. Using a fork, gently make indentations into the dough 4-5 times in the bottom of the crust. Place tart pan on a small cookie sheet. Bake about 30 minutes just till lightly golden brown.
Right before the pie crust is finished start on the filling. In a bowl, take ripe pear pieces and combine them with the apples. Add in the apple cider and mix well. Add the sugar, blueberries, and flour and toss all together.
Roll out any excess crust and use small leaf miniature cutters to cut out various leaf shapes. Mix the egg and water together to form the egg wash.
Once the crust is done, remove from the oven. Pour in the filling in evenly, should fill up the tart pan perfectly and even have a little excess. Place your leaf pie pieces over the top in a decorative pattern. Brush with egg wash.
Bake for another 50-60 minutes till bubbly and the leaves are lightly browned.
Remove and cool and serve slightly warmed or at room temperature. Vanilla Ice cream goes so well with this!!!