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.
