Contest-Winning Rhubarb Meringue Pie

• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 cup shortening
• 1 tablespoon beaten egg, room temperature
• 1/4 teaspoon white vinegar
• 3 to 4-1/2 teaspoons cold water
• 3 cups chopped fresh or frozen rhubarb
• 1 cup sugar
• 3 tablespoons all-purpose flour
• Dash salt
• 3 large egg yolks, room temperature
• 1 cup heavy whipping cream
• 4 teaspoons plus 1/3 cup sugar, divided
• 2 teaspoons cornstarch
• 1/3 cup water
• 3 large egg whites, room temperature
• 1/8 teaspoon cream of tartar

1. 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.
2. 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.
3. Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350u0b0 until filling is set and the pie jiggles when gently shaken, 50-60 minutes.
4. 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.
5. 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.
6. 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.

flour, salt, sugar, shortening, beaten egg, white vinegar, cold water, frozen rhubarb, sugar, allpurpose, salt, egg yolks, heavy whipping cream, sugar, cornstarch, water, egg whites, cream of tartar

Taken from www.tasteofhome.com/recipes/contest-winning-rhubarb-meringue-pie/ (may not work)