In a bowl, combine all the dry ingredients. Add the shortening and combine until you have the consistency of small crumbs.
Place dough on a lightly floured parchment sheet, roll out the pastry to a 12 x 14-inch circle and transfer to a large rimmed baking sheet.
Preheat oven to 400 degrees F.
Decoratively arrange the pear slices on top leaving a 1-inch border. Fold the pastry edge up and over the pears.
Brush evaporated milk onto crust.
Drizzle 2 tablespoons of honey and sprinkle cinnamon over pears. Dust raw sugar over dough and pears.
Bake galette for 40 to 45 minutes, until the pastry is nicely browned and crisp, and all of the fruit is tender. Serve warm or at room temperature with a dollop of vanilla ice cream or Chantilly cream.
Put cream, vanilla, and sugar in the bowl of an electric mixer and beat until soft peaks begin to form. Cover and refrigerate until serving.