For a while now, I've had all these recipe notes scattered everywhere that called for pastry dough. So, I finally decided to go ahead and make a larger batch of dough and keep it in the fridge to be used for a few different cooking experiments. The truth is that I don't mind making pastry dough but I do strongly mind washing the food processor. It's old and heavy and not machine washable and cleaning all its bits and pieces is not my favorite kitchen chore. Large batch of dough works for me.
1 Cup all purpose flour
1/2 Teaspoon salt
1/2 Teaspoon baking powder
1 Stick unsalted butter, well chilled and cut into 1" pieces
1/4 Cup ice water
4 Bosc pears (or other firm flesh pears)
4 oz. Gorgonzola, crumbled
Pinch of salt
When the dough is chilled, peel the pears and core them from the bottom so as to leave the stem intact. Fill each pear with an ounce of the crumbled cheese and sprinkle each pear with a light pinch of salt.