Orange Meringue Pie

Ingredients

250 gr all purpose flour
3 gr salt
130 gr vegetable shortening
30 ml ice water
475 ml orange juice
100 gr butter
1 1/2 orange zest
120 ml lemonjuice
14 gr grenadine syrup
50 gr cornstarch
24 gr all purpose flour
300 gr sugar
240 ml boiling water
5 egg yolks
5 egg whites
2 ml cream of tartar
26 gr sugar
11 round
1/2 overhang all around

Instructions

another purpose. Tuck under the excess pastry and crimp to make a decorative edge. Refrigerate for 30 minutes before baking. Preheat the oven to 220ºC . Line the pastry with aluminum foil and weigh down with aluminum pie weights or dried beans to prevent the pastry from bubbling. Bake for 15 to 20 minutes, or until crisp and golden. Cool on a rack. PREPARE THE FILLING: In a large mixing bowl, combine the cornstarch, flour, sugar and salt. Stirring constantly, pour in the boiling water nad blend until smooth. Add the egg yolks and orange juice and beat until smooth. Transfer the filling to the top of a double boiler over, but not touching, boiling