Rhubarb Custard Pie

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== Ingredients ==
=== Crust ===
* 1 cup all-purpose white flour
* 1 tbsp sugar
* ⅛ tsp salt
* 1 tbsp butter
* 3 tbsp vegetable oil, preferably canola oil
=== Filling ===
* ¾ cup sugar
* 1 tbsp butter, softened
* 1 large egg
* 2 large egg whites
* ¼ cup skim milk
* 1 tsp pure vanilla extract
* 1½ lb (5 cups) rhubarb, trimmed and cut into ¼-inch pieces
* 2 tbsp all-purpose white flour
=== Meringue ===
* 3 large egg whites
* ¼ tsp cream of tartar
* ½ cup granulated sugar
== Directions ==
=== Crust ===
# Set oven rack at lowest level, and preheat to 375 °F.
# Lightly oil a 9-inch glass pie plate, or coat it with nonstick cooking spray.
# Set aside.
# Stir together flour, sugar and salt in a mixing bowl.
# Melt butter in a saucepan over low heat, swirling it in the pan for about 30 seconds, until light brown.
# Pour into a small bowl, and set aside to cool.
# Stir in oil.
# Using a fork, slowly stir butter-oil mixture into flour until mixture is crumbly.
# Gradually stir in enough ice water, about 1 to 2 tablespoons, so that dough holds together.
# Press dough into a flattened disk.
# Place 2 sheets of plastic wrap overlapping by 2 inches on work surface.
# Place pastry in center, and cover with 2 more overlapping sheets of plastic wrap.
# With a rolling pin, roll dough into a circle about 12 inches round.
# Remove the top sheets, and invert the dough over the prepared pie plate.
# Carefully peel away remaining plastic wrap.
# Fold edges under at rim, and crimp.
# Chill pastry while you prepare filling.
=== Filling ===
# Beat together sugar and butter in a mixing bowl until well mixed.
# Beat in egg, egg whites, milk and vanilla until well blended.
# In another bowl, toss rhubarb with flour.
# Stir rhubarb into egg mixture.
# Turn filling into crust-lined pan, spreading evenly.
# Bake for about 1¼ hours, or until filling is firm.
# Remove from oven, and let cool to room temperature before adding meringue.
=== Meringue ===
# Position rack in center of oven, and preheat to 375 °F.
# Beat egg whites with an electric mixer on medium speed until frothy.
# Add cream of tartar, and beat on high speed just until soft peaks form.
# While beating egg whites, gradually add sugar.
# Beat mixture until whites are stiff and glossy.
# Spread meringue over pie filling, making sure that it touches edge of crust all around.
# Bake for 12 to 15 minutes, or until top is lightly browned.
# Let cool on a rack for 1 hour before serving.
Category:Custard and cream pie Recipes
Category:Egg white Recipes
Category:Meringue pie Recipes
Category:Rhubarb pie Recipes
Category:Vegetarian Recipes