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1
In a large bowl with a pastry blender or in a food processor blend or pulse together flour and shortening until mixture resembles meal.
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2
In a small bowl stir together egg yolk, vinegar, and ice water.
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3
Gradually add yolk mixture to flour mixture, stirring with a fork until mixture forms a dough.
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4
Form dough into a flattened disk and chill, wrapped in plastic wrap, 1 hour or overnight.
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5
Preheat oven to 425F.
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6
Roll dough into a 12-inch round on a lightly floured surface and fit into a 10-inch (1 1/2-quart) glass pie plate, crimping edge decoratively.
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7
Prick shell in several places with a fork and chill 30 minutes.
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8
Line shell with foil and fill with rice.
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9
Bake shell in middle of oven 15 minutes.
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10
Remove foil and rice carefully and bake shell 12 to 15 minutes more, or until pale golden.
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11
Cool shell in pie plate on a rack.
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12
Into a 4-quart saucepan sift together sugar, cornstarch, and salt.
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13
Gradually whisk in zest, 1 1/2 cups orange juice, and lemon juice.
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14
Cook mixture over moderate heat, whisking constantly, until sugar is dissolved.
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15
Remove pan from heat and add butter, whisking constantly until melted.
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16
Add remaining 2 1/4 cups orange juice and eggs and simmer, stirring constantly, 2 minutes, or until smooth and thickened.
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17
Strain filling through a sieve into a bowl and pour into shell.
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18
Cool pie completely.
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19
Preheat oven to 350F.
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20
In a large bowl with an electric mixer beat egg whites on low speed until frothy.
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21
Add cream of tartar and increase speed, beating until whites hold soft peaks.
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22
Gradually beat in sugar and vanilla and beat on high speed until meringue holds stiff and glossy peaks.
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23
Spread meringue on top of cooled filling, covering filling completely, and bake pie in middle of oven 15 minutes, or until meringue is golden.
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24
Chill pie 3 hours, or until set.
