• Place flour and salt into food processor fitted with a steel blade and pulse to mix.
• Dice butter. Add diced butter and cold shortening to processor.
• Add ice water to the mixture down the feed tube with machine running. Pulse machine until dough forms a ball. Wrap in plastic wrap. Refrigerate 30 minutes.
• Cut dough in half. Roll one of the pieces on a well-floured board rolling from the center to the edge, turning and flouring the dough to make sure it does not stick.
• Continue rolling until 14 inches in diameter. Fold the dough in half over the rolling-pin, place in pie pan. Unfold and mold to pie plate. (For this recipe, place the pie crust in the refrigerator for 20 minutes)

For the pie:

• Remove pie crust from refrigerator and cover lightly with aluminum foil.  Place dried beans on top of the foil and bake in a 400 degree oven for 12 minutes.  Remove foil and beans and return crust back into the oven for another 4-5 minutes or until crust is golden in color.  Remove and place on cooling rack.  Lightly brush mayonnaise on surface of crust and let cool completely.
• Sprinkle ¼ of bread crumbs over bottom of crust.  Layer half of the tomatoes, onions, salt, pepper, basil, oregano, cheddar cheese, mozzarella cheese, and Parmesan cheese.  Repeat with another ¼ of breadcrumbs and remaining tomatoes, onions, salt, pepper, basil, oregano, and cheeses.
• In a small bowl, combine olive oil and remaining breadcrumbs.  Sprinkle breadcrumbs on top of tomato pie and finish with another drizzle of olive oil.
• Bake the pie for about 1 hour or until hot and bubbly (you may want to cover the crust with a foil so that it does not burn).  Remove pie from oven and sprinkle with Parmesan cheese.  Let pie cool for an hour and serve.