Rhubarb Custard Pie

Ingredients

 * Crust
 * 1 cup all-purpose white flour
 * 1 Tbs. Sugar
 * 1/8 tsp. salt
 * 1 Tbs. butter
 * 3 Tbs. vegetable oil, preferably canola oil
 * Filling
 * 3/4 cup Sugar
 * 1 Tbs. butter, softened
 * 1 large egg
 * 2 large egg whites
 * 1/4 cup skim milk
 * 1 tsp. pure vanilla extract
 * 11/2 lb. (5 cups) rhubarb, trimmed and cut into 1/4-inch pieces
 * 2 Tbs. all-purpose white flour
 * Meringue
 * 3 large egg whites
 * 1/4 tsp. cream of tartar
 * 1/2 cup granulated sugar

Directions

 * 1) To make Crust:
 * 2) Set oven rack at lowest level, and preheat to 375F.
 * 3) Lightly oil a 9-inch glass pie plate, or coat it with nonstick cooking spray. Set aside.
 * 4) Stir together flour, Sugar and salt in a mixing bowl.
 * 5) Melt butter in a saucepan over low heat, swirling it in the pan for about 30 seconds, until light brown.
 * 6) Pour into a small bowl, and set aside to cool. Stir in oil.
 * 7) Using a fork, slowly stir butter-oil mixture into flour until mixture is crumbly.
 * 8) Gradually stir in enough ice water, about 1 to 2 tablespoons, so that dough holds together.
 * 9) Press dough into a flattened disk.
 * 10) Place 2 sheets of plastic wrap overlapping by 2 inches on work surface.
 * 11) Place pastry in center, and cover with 2 more overlapping sheets of plastic wrap.
 * 12) With a rolling pin, roll dough into a circle about 12 inches round.
 * 13) Remove the top sheets, and invert the dough over the prepared pie plate.
 * 14) Carefully peel away remaining plastic wrap. Fold edges under at rim, and crimp.
 * 15) Chill pastry while you prepare filling.
 * 16) To make Filling:
 * 17) Beat together Sugar and butter in a mixing bowl until well mixed.
 * 18) Beat in egg, egg whites, milk and vanilla until well blended.
 * 19) In another bowl, toss rhubarb with flour.
 * 20) Stir rhubarb into egg mixture.
 * 21) Turn filling into crust-lined pan, spreading evenly.
 * 22) Bake for about 11/4 hours, or until filling is firm.
 * 23) Remove from oven, and let cool to room temperature before adding meringue.
 * 24) To make Meringue:
 * 25) Position rack in center of oven, and preheat to 375F.
 * 26) Beat egg whites with an electric mixer on medium speed until frothy.
 * 27) Add cream of tartar, and beat on high speed just until soft peaks form.
 * 28) While beating egg whites, gradually add Sugar.
 * 29) Beat mixture until whites are stiff and glossy.
 * 30) Spread meringue over pie filling, making sure that it touches edge of crust all around.
 * 31) Bake for 12 to 15 minutes, or until top is lightly browned. Let cool on a rack for 1 hour before serving.