| 1 | Combine the flour, salt and shortening in a large mixing bowl, and cut in the shortening until the mixture resembles coarse meal. |
| 2 | With a fork, stir in only enough ice water to enable the dough to be gathered into a ball. |
| 3 | Flatten the ball into a disk, wrap in waxed paper and refrigerate for at least 1 hour. |
| 4 | On a lightly floured surface, roll out the pastry into an 11-inch round. |
| 5 | Without stretching, fit the pastry into a 9-inch pan. |
| 6 | Trim, leaving a ?inch overhang all around; discard the pastry scraps or reserve for another purpose. |
| 7 | Tuck under the excess pastry and crimp to make a decorative edge. |
| 8 | Refrigerate for 30 minutes before baking. |
| 9 | Preheat the oven to 425°F. |
| 10 | Line the pastry with aluminum foil and weigh down with aluminum pie weights or dried beans to prevent the pastry from bubbling. |
| 11 | Bake for 15 to 20 minutes, or until crisp and golden. |
| 12 | Cool on a rack. |
| 13 | Prepare the filling: in a large mixing bowl, combine the cornstarch, flour, sugar and salt. |
| 14 | Stirring constantly, pour in the boiling water nad blend until smooth. |
| 15 | Add the egg yolks and orange juice and beat until smooth. |
| 16 | Transfer the filling to the top of a double boiler over, but not touching, boiling water and cook, stirring frequently, for 15 to 20 minutes. |
| 17 | When the mixture is very thick, remove it from the heat. |
| 18 | Add the butter, orange zest, lemon juice and grenadine; stir until the butter melts. |
| 19 | Cover with a round of waxed paper place directly on the surface and let the filling cool to room temperature. |
| 20 | Pour into the pre-baked pie shell, cover with waxed paper and chill for at least 5 hours or overnight. |
| 21 | Prepare the meringue: preheat the oven to 350°F. |
| 22 | Place the egg whites in a bowl, add the salt and beat until the whites are foamy. |
| 23 | Add the cream of tartar and beat until soft peaks form. |
| 24 | Gradually add the sugar and continue beating until the whites are stiff and very glossy. |
| 25 | Do no overbeat or the meringue will be dry. |
| 26 | Pile the meringue on the filling, mounding it in the center and spreading it out to the edge of the crust to seal well. |
| 27 | Bake in the center of the oven for 15 minutes, or until the meringue is golden. |
| 28 | Let cool and chill for 3 hours before serving. |
| 29 | To slice neatly, use a knife dipped into boiling water before making each cut |
