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1
Roll out the dough 1/8-inch thick on a floured surface and fit into a 9-inch pie plate.
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2
Crimp the edge decoratively and prick the bottom with a fork.
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3
Chill for 30 minutes.
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4
Preheat oven to 425 degrees F.
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5
Line the shell with waxed paper and fill the paper with raw rice.
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6
Bake in the lower third of the oven for 15 minutes.
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7
Remove the rice and paper carefully and brush the shell with the egg wash. Bake the shell for 15 minutes more, or until golden.
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8
Let it cool on a rack.
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9
The shell can be made 1 day ahead and stored, covered loosely, in a cool, dry place.
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10
In a large bowl let the rhubarb macerate with 3/4 cup of the granulated sugar for 1 hour.
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11
In a saucepan combine the rhubarb mixture with the cinnamon and cloves and bring to a bowl.
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12
Simmer, stirring occasionally, until the rhubarb is almost tender.
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13
Add the strawberries and simmer, stirring, until the rhubarb is tender.
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14
In a small bowl combine the cornstarch and the liqueur and add to the rhubarb mixture, stirring.
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15
Cook over moderately low heat until thickened.
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16
Transfer the filling to a bowl and let it cool.
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17
Chill, covered, overnight.
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18
Preheat the oven to 350 degrees F.
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19
In a bowl with an electric mixer beat the egg whites until foamy.
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20
Add the cream of tartar and salt and beat until the whites hold soft peaks.
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21
Beat in the remaining 1 cup granulated sugar, a little at a time, and beat until the whites hold stiff peaks.
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22
Beat in the vanilla and transfer 1/3 of the meringue to a pastry bag fitted with a decorative tip.
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23
Spoon the filling into the shell and spread the remaining meringue over it, smoothing the top.
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24
With the tip of a small knife, score the top, forming a latticework pattern.
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25
With the pastry bag, pip meringue over the top of the pie, following the lattice design.
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26
Sift the confectioners?
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27
sugar over the pie and bake it on a baking sheet in the middle of the oven to 10 minutes.
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28
Put the pie under a preheated broiler about 4 inches from the heat until golden.
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29
In a bowl, blend the flour, butter, shortening, and salt until the mixture resembles meal.
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30
Add the water, tossing with a fork and adding more water if necessary to form a soft by not sticky dough.
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31
Form the dough into a ball, dust it with flour, and chill, wrapped in wax paper, for 1 hour.
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32
The dough can be made 2 days ahead and kept refrigerated, wrapped in plastic wrap.
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33
It can be frozen for 1 month, wrapped in plastic wrap and foil.
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34
Yield: dough for 1 single-crust 9-inch pie.
