Rhubarb Meringue Pie

Directions

To make pastry, sift flour and salt and cut in shortening until mixture resembles coarse crumbs.

Add water and work with a fork until mixture holds together. Wrap in plastic wrap and refrigerate for 10 minutes.

Roll pastry and fit into a 9-inch pie plate. Prick with a fork and bake at 400℉ (200℃) for 10 minutes.

For filling, sift sugar and flour together and add rhubarb. Cook slowly until mixture thickens, stirring constantly. Stir in egg yolk and cook 1 minute longer.

Remove from heat and add orange juice, rind and butter. Cool and pour into baked pastry shell.

Meringue:

Beat egg whites until frothy. Add sugar by the tablespoon, beating until stiff. Add vanilla.

Spread meringue over the pie and return to 350℉ (180℃) oven for 10 to 12 minutes, or until lightly browned.