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Combine the 5 cups flour, sugar, and salt in a metal bowl. Work the shortening in with your fingers until the mixture is almost smooth. Add the ice water and continue to mix with your fingers.
Place the dough on the floured surface and cut in half. Reserve the second half. Using a rolling pin, roll out the first half so it is at least 4 to 5 inches wider than the pie tin. Gently place the dough into the pie tin and press it into the bottom and the sides of the tin. Pinch any excess at the top. Place the pan in the refrigerator to rest.
Roll the second half of the dough for the top of the pie. Place on a baking sheet and refrigerate.
In the same saute pan and add the cranberry mixture. Saute quickly, 1 to 2 minutes, until the cranberries soften slightly and the ingredients meld together.
Combine the pear mixture and cranberry mixture in a bowl and refrigerate, uncovered, so it cools.
To assemble: Preheat the oven to 425 degrees F.
Pour the filling onto the bottom pie crust. Remove the top crust from the refrigerator and fold it onto the rolling pin. Roll the dough over the top of the pie. Pinch the top to make the edges fluted and sealed all around the pie. Use a pastry cutter or small knife to cut an opening in the center of the top. Fold back the dough so it looks like open pages of a book.
Place the pie in the center of the oven. Cook, undisturbed, for 10 minutes. Lower the heat to 375 degrees F. Cook for an additional 30 minutes. Lower the oven to 325 degrees F and cook for an additional 10 minutes. Remove the pie from the oven to cool.