Use pastry blender to cut shortening into pea sized pieces.
Chill 30 minutes.
Turn into 9” tart pan, press firmly on sides and bottom. Form ridge around sides.
Bake in preheated 425° oven, 10 – 12 minutes.
Cool.
Rinse and dry berries, pinch out stems. Arrange berries, pointed side up, in pan. Melt jelly with low heat (microwave) and stir to cool slightly.
Spoon and cover each berry. Chill until jelly sets.
Just before serving sprinkle with pistachios.