Buttery Rhubarb Meringue Pie

Instructions

1. 1

   Make the flaky pie crust by combining flour, salt, and sugar, then cutting in shortening until crumbly. Add egg, vinegar, and cold water, and mix until a dough ball forms. Chill for 1 hour.

2. 2

   Roll out the chilled dough and fit it into a 9-inch pie plate, trimming the excess and fluting the edges.

3. 3

   Prepare the rhubarb filling by whisking together sugar, flour, salt, egg yolks, and cream, then pouring the mixture over the rhubarb in the crust. Bake at 350°F until the filling is set and the pie jiggles slightly, about 50-60 minutes.

4. 4

   Make the meringue topping by combining sugar and cornstarch in a saucepan, then gradually stirring in water and cooking until thickened. In a separate bowl, beat the egg whites and cream of tartar until frothy, then gradually beat in the cornstarch mixture and remaining sugar until stiff, glossy peaks form.

5. 5

   Spread the meringue evenly over the hot filling, sealing the edges to the crust. Bake until the meringue is golden brown, about 15 minutes. Cool the pie on a wire rack for 1 hour before refrigerating.