Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground. Add chilled butter and vegetable shortening. Using on/off turns, process until coarse crumbs form. Add 2 Tbsp ice water or chilled crème de cacao. Process dough until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk. Wrap dough disk in plastic. Refrigerate until cold enough to roll out, about 30 minutes.
Roll out dough on floured work surface to 12-inch round. Transfer dough to 9-inch diameter glass pie dish. Press dough into dish. Fold overhang under. Crimp edges decoratively. Cover and chill until cold, about 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated.)Servings: one 9-inch crust