Rhubarb Meringue Pie

Pastry pie shell:
3/4 cup all-purpose flour
1/4 tsp. salt
1/4 cup shortening
1/4 tsp. sugar
1 tbsp. beaten egg
3 to 4 tsp. cold water
1/4 tsp. white vinegar


Pie Filling:
3 cups chopped rhubarb
2 tbsp. all-purpose flour
1 cup sugar
1/4 tsp.salt
3 egg yolks
1 cup whipping cream


Meringue:
4 tsp. sugar
1/3 cup sugar
1/3 cup water
2 tsp. cornstarch
1/8 tsp. cream of tartar
3 egg whites


Prepare
In a mixing bowl combine sugar , flour and salt.Cut in shortening until mix is crumbly.Combine egg and vinegar and sprinkle over crumbs.Slowly add water mixing with fork until a ball forms.Cover and chill for 1 hour.On floured surface roll out pastry for a 9" pie pan.Trim 1/2" beyond pie pan edge and flute edges.Place your chopped rhubarb in pastry pie shell.Whisk sugar , flour , salt , egg yolks and cream.Sprinkle mixture over rhubarb.Bake at 350° for 50-60 minutes or until knife comes out clean.In sauce pan combine cornstarch and 4 tsp. sugar , gradually stir in water while bringing to a boil.Cook 1 to 2 minutes stirring constantly until thickened , remove from heat and let cool. In mixing bowl beat egg whites and cream of tartar until frothy.Add cornstarch mixture and beat on high until soft peaks form in your meringue.Gradually beat in remaining sugar 1 tbsp. at a time until stiff.Spread over pie filling and bake 15 minutes until golden brown.Cool on rack 1 hour chill to serve and store in refrigerator.