In a bowl, combine 3 cups flour, salt and baking powder. Mix in Blood Orange Olive Oil and vinegar, mixing into coarse crumbs. Turn the dough out onto a lightly floured surface. With your hands, gently but quickly, knead the dough just until combined, adding more flour if dough feels too soft or ice water (1 Tbsp at a time) if dough is too dry. Flatten into a disk shape and wrap with plastic wrap. Chill for at least 1 hour.
Preheat oven to 425°F. Lightly coat 4 wells of a muffin tin or 4 ramekins with 1 Tbsp Blood Orange Olive Oil.
Cut pears in half lengthwise. With a spoon, core the seeded area out to create a well for filling.
In a bowl, combine the sugar shaker, salt, brown sugar, maple syrup, pecans, and ginger for filling.
Take out dough and roll out in 1/4" to 1/2" thickness and cut into four pieces large enough to wrap each pear in.
Spoon the filling mixture into both halves of each pear and place back together. Place each pear on the center of a dough sheet. Wrap the dough up and around the pears to enclose.
Place each pastry-wrapped pear into the prepared muffin tin. Decoratively cut leaves out of the extra piece of dough and place atop the pears to finish. Using a paring knife, cut a few small slits around the top for air to escape while baking.
In a small bowl whisk together the egg and milk. Brush the egg wash on each of the pies. Finish with a sprinkle of sugar shaker.
Bake until the crust is golden brown, about 15-20 minutes. Let cool 5 minutes and then carefully remove from pan. Enjoy warm or at room temperature!