Ingredients
3/4 cup all-purpose flour1/4 teaspoon salt1/4 teaspoon sugar1/4 cup shortening1 tablespoon beaten large egg, room temperature1/4 teaspoon white vinegar3 to 4-1/2 teaspoons cold waterFILLING:3 cups chopped fresh or frozen rhubarb1 cup sugar3 tablespoons all-purpose flourDash salt3 large egg yolks1 cup heavy whipping creamMERINGUE:4 teaspoons plus 1/3 cup sugar, divided2 teaspoons cornstarch1/3 cup water3 large egg whites, room temperature1/8 teaspoon cream of tartar
Preparation
In a small bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle.
On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges.
Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° until filling is set and the pie jiggles when gently shaken, 50-60 minutes.
Meanwhile, in a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook until thickened, 1-2 minutes. Cool to room temperature.
In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Store in the refrigerator.
