Orange Meringue Pie

1/2 ts Salt

2/3 c Vegetable shortening

2 tb Ice water (or more)

2 c Fresh orange juice

12 tb Unsalted butter; sliced

1 1/2 tb Grated orange zest

1/2 c Fresh lemonjuice

2 ts Grenadine syrup --FILLING--

6 tb Cornstarch

3 tb All-purpose flour

1 c Sugar

1 c Boiling water

5 Egg yolks; lightly beaten --MERINGUE--

5 Egg whites; at room temp.

1/4 ts Salt

1/2 ts Cream of tartar

1/2 c Sugar; plus...

2 tb Sugar Combine the flour, salt and shortening in a large mixing bowl, and cut in the shortening until the mixture resembles coarse meal. With a fork, stir in only enough ice water to enable the dough to be gathered into a ball. Flatten the ball into a disk, wrap in waxed paper and refrigerate for at least

1 hour. On a lightly floured surface, roll out the pastry into an 11-inch round. Without stretching, fit the pastry into a 9-inch pan. Trim, leaving a 1/2-inch overhang all around; discard the pastry scraps or reserve for