Divide the dough into two portions, one slightly larger than the other (about 1/3 vs 2/3). Pat the smaller portion into a rough circle shape, cover it, and place it in the refrigerator. Roll out the larger quantity of dough until it is 1/4-inch thick and transfer it to the greased pie pan. Press the crust into the pan, trim off the excess leaving a 1-inch overhang. Fold the 1-inch overhang under the edge of the crust all the way around. Cover and place the pan in the refrigerator.
Roll out the smaller quantity of dough until it is 1/4-inch thick, and use cookie cutters, pie cutters, or a pie top pastry cutter to cut decorative shapes out of the top of the pie, taking care to keep the cut-outs in the center of the pie crust, and not along the edges. Cover and set aside for a moment.
Cut the stem off the pear. Using a *very* sharp knife, cut the pear vertically into the thinnest slices you possibly can (this can be made easier if you have a mandolin and cut the pear vertically in half, and then start cutting off of the cut side on the mandolin to get very thin slices).
Preheat the oven to 375 degrees Fahrenheit. Place the pie pan on a baking sheet (this makes it easier to get the pan in and out of the oven without accidentally damaging the crust), and place it in the oven. Bake until the center crust is lightly golden, about 1 hour to 1 hour and 15 minutes, covering the edges with tin foil if needed to keep them from over-browning (the crust edges will brown faster than the center crust). Allow to cool for 30 minutes before slicing and serving.