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PASTRY:
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1. In a large mixing bowl, combine the butter, vegetable shortening, flour and salt. Working quickly, use your fingertips to rub the flour and fat together until they blend and look like flakes of coarse meal.
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2. Pour 5 tablespoons of ice water over the mixture all at once, toss together lightly and gather the dough into a ball. If the dough crumbles, add up to 2 more tablespoons of ice water by drops until the particles adhere.
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3. Divide the dough in half, dust each half lightly with flour and wrap separately in sheets of wax paper. Refrigerate for at least 3 hours, or until firm.
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FILLING:
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1. Soak the almonds in the milk for 5 to 10 minutes. With the back of a large spoon, rub the raspberry and cherry jams through a fine sieve set over a large bowl. Then beat in it the egg yolks, sour cream, cinnamon, the nuts and their soaking milk.
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2. On a lightly floured surface, roll the dough into a 12-inch circle about ½ inch thick. With a pastry brush, coat the bottom and sides of a 9-inch false-bottomed tart pan with the tablespoon of softened butter. Drape the pastry over the rolling pin, lift it up and unfold it slackly over the pan.
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3. Gently press the pastry into the bottom and around the sides of the pan, being careful not to stretch it. Roll the pin over the rim of the pan, pressing down hard to trim off the excess pastry.
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4. Preheat the oven to 425°F. Pour the filling into the pastry shell and roll out the other half of dough into a 12-inch circle. Drape it over the rolling pin, lift it up and unfold it over the filling. Press the edges of the pastry layers together.
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5. Then crimp them with your fingers or press them firmly around the rim with the prongs of a fork. With a sharp knife, cut three I-inch slits about 1 inch apart in the top of the pastry. Bake in the center of the oven for 30 minutes, or until the pastry is golden brown.
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6. Then set the pan on a large jar or coffee can and carefully slip off the outside rim. Let the pie cool to room temperature before serving.
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