Make rotini and cook until al dente

Drain and return to pot

Stir in marinara sauce and 1 cup shredded mozzarella and set aside

Meanwhile, in large bowl, combine flour and 1/2 teaspoon salt

With pastry blender, cut in shortening until mixture resembles coarse crumbs

With fork, stir in 4 to 5 tablespoons cold water just until mixture holds together

Shape dough into a ball and set aside

In cup, lightly beat egg and reserve 1 tablespoon beaten egg for brushing on crust later

Place remaining egg in a medium bowl

Stir in ricotta cheese, pesto sauce, and pepper

On lightly floured surface, with floured rolling pin, roll two-thirds of dough into rectangle 2 inches larger all around than inverted 11 x 7-inch glass baking dish

Gently ease dough into baking dish, allowing dough to hang over edge

Sprinkle remaining 1 cup mozzarella cheese over bottom of dough in baking dish

Top with half of pesto mixture, all of rotini mixture, then the remaining pesto mixture

Preheat oven to 400?F

Roll remaining dough into 12 x 8-inch rectangle and lift it onto top of pie

Fold overhang under and pinch to form stand-up edge

Flute with the tines of a fork

Cut slits in top of crust to allow steam to escape during baking

Brush top of pie with reserved egg and sprinkle with grated Parmesan cheese

Bake pie 40 to 45 minutes until crust is golden brown and filling is hot.