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1
Combine the flour, salt and shortening in a large mixing bowl, and cut in the shortening until the mixture resembles coarse meal.
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2
With a fork, stir in only enough ice water to enable the dough to be gathered into a ball.
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3
Flatten the ball into a disk, wrap in waxed paper and refrigerate for at least 1 hour.
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4
On a lightly floured surface, roll out the pastry into an 11-inch round.
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5
Without stretching, fit the pastry into a 9-inch pan.
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6
Trim, leaving a 1/2-inch overhang all around; discard the pastry scraps or reserve for another purpose.
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7
Tuck under the excess pastry and crimp to make a decorative edge.
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8
Refrigerate for 30 minutes before baking.
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9
Preheat the oven to 425 degree F.
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10
Line the pastry with aluminum foil and weigh down with aluminum pie weights or dried beans to prevent the pastry from bubbling.
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11
Bake for 15 to 20 minutes, or until crisp and golden.
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12
Cool on a rack.
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13
PREPARE THE FILLING: In a large mixing bowl, combine the cornstarch, flour, sugar and salt.
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14
Stirring constantly, pour in the boiling water nad blend until smooth.
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15
Add the egg yolks and orange juice and beat until smooth.
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16
Transfer the filling to the top of a double boiler over, but not touching, boiling water and cook, stirring frequently, for 15 to 20 minutes.
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17
When the mixture is very thick, remove it from the heat.
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18
Add the butter, orange zest, lemon juice and grenadine; stir until the butter melts.
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19
Cover with a round of waxed paper place directly on the surface and let the filling cool to room temperature.
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20
Pour into the pre-baked pie shell, cover with waxed paper and chill for at least 5 hours or overnight.
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21
PREPARE THE MERINGUE: Preheat the oven to 350F (180C).
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22
Place the egg whites in a bowl, add the salt and beat until the whites are foamy.
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23
Add the cream of tartar and beat until soft peaks form.
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24
Gradually add the sugar and continue beating until the whites are stiff and very glossy.
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25
Do no overbeat or the meringue will be dry.
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26
Pile the meringue on the filling, mounding it in the center and spreading it out to the edge of the crust to seal well.
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27
Bake in the center of the oven for 15 minutes, or until the meringue is golden.
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28
Let cool and chill for 3 hours before serving.
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29
To slice neatly, use a knife dipped into boiling water before making each cut.
