1. For the crust: In a medium bowl, whisk together the dry ingredients. Cut in the shortening until the mixture is uniform and crumbly. Add the butter and cut in until some dime-sized chunks remain. Drizzle the orange juice into the bowl while fluffing the mixture with a fork. Add the water, a tablespoon at a time, mixing until the dough begins to gather around your fork. The mixture should hold together when gently squeezed.

  2. Transfer the mixture to a piece of parchment; use the parchment to fold the dough over on itself four or five times, until the dough comes together. Pat it into a disk about 3/4" thick, wrap in plastic, and refrigerate for at least 30 minutes.

  3. Preheat the oven to 400°F. Lightly grease a 9" pie pan that’s at least 1 1/2" deep.

  4. Roll out the crust to a 13" circle. Transfer to the prepared pie pan, prick all over with a fork, then trim and flute the edges. Line the crust with foil or parchment and pie weights and bake for 20 minutes. Remove from the oven, remove the weights and liner, and return to the oven for 10 to 12 minutes, until the center of the crust is light golden brown. Remove from the oven and let cool to room temperature.

  5. For the chocolate filling: Combine the chocolate chips and cream in a medium, microwave-safe bowl and heat for 90 seconds. Remove from the microwave and stir until the mixture is smooth, with no lumps. Pour the chocolate into the bottom of the baked pie shell and smooth the top with an offset spatula. Refrigerate the pie for 2 hours, until the ganache is firm.

  6. For the cranberry filling: Place the cranberries, sugar, and salt in a 2-quart saucepan. Add 3/4 cup of the cranberry juice; reserve the rest. Place the saucepan over medium heat and bring to a simmer. Cook, stirring occasionally, until the berries begin to pop and the mixture thickens slightly.

  7. While the berries are cooking, sprinkle the gelatin over the remaining cranberry juice; stir after 1 minute if any dry spots remain. Once hydrated, stir the gelatin/juice mixture into the hot cranberry mixture.

  8. Remove the filling from the heat and transfer to a bowl. Refrigerate for 30 to 40 minutes, stirring every 10 minutes. When the filling is barely lukewarm but still fluid, pour it over the chilled chocolate filling in the pie shell.

  9. Refrigerate for at least 4 hours and preferably overnight before slicing.

  10. Store covered and refrigerated for up to 5 days.