In a food processor mix the flour, salt, and sugar.
Add in the very cold butter and shortening and pulse the mixture until the butter and shortening become small pieces or what resembles the size of a pea.
Stream in the water and combine until the dough comes together into a ball. Wrap the dough chill in the fridge for a minimum of 30 minutes.
Remove from the fridge and cut the dough in half to make the top and bottom of the pie crust. Roll the dough out on a well floured working surface into about a 10-inch disk. Place into a 9-inch pie pan and using a sharp knife cut the excess dough. Roll the top portion of the dough in the same way this time cutting it into 1-inch strips to weave together on the top of the pie.
Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper and place the pie pan on it.
Halve the pears and core them to remove all the seeds. Remove the stem and the bottom. Slice the pears thinly. Place into a large bowl. Add in the brown sugar, brandy, vanilla, and salt.
At the bottom of the pie crust spread the marmalade, then top with the brie slices and lastly top with the pear mixture.
Using the egg wash, brush the edges of the pie crust. Using the reserved pie crust strips, weave the strips over top of the pie. With a sharp knife cut the excess pie crust and pinch the edges together with a fork.
Brush the pie with the remaining egg wash and sprinkle turbinado sugar if you like over top.
Bake for 40-45 minutes until the pie crust is golden brown. (Check on the pie every now and extend or shorten cooking time accordingly)
Allow the pie to sit for 15 minutes before cutting.