pie crust – 2 ½ cups all purpose flour plus extra for rolling (this makes two crusts) – 1 teaspoon salt – 2 Tablespoons sugar – ¾ cup a stick and a half unsalted butter, chilled, cut into 1/4 inch cubes – ½ cup of all-vegetable shortening 8 Tbsp – 6-8 Tablespoons ice water cranberry filling – 1 cup sugar – 4 cups fresh cranberries about 16oz or 425g – zest of 1 orange plus 2 TB juice – 3 large egg yolks at room temperature – 1 Tablespoon cornstarch – ¼ tsp salt – 1 tsp vanilla extract – 1 Tablespoon unsalted butter megingue topping – 3 egg whites – ½ teaspoon vanilla – ¼ teaspoon cream of tartar – 6 Tablespoons sugar