Rhubarb Custard Pie

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

Crust

 * 1) Set oven rack at lowest level, and preheat to 375°F.
 * 2) Lightly oil a 9-inch glass pie plate, or coat it with nonstick cooking spray.
 * 3) 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.
 * 7) Stir in oil.
 * 8) Using a fork, slowly stir butter-oil mixture into flour until mixture is crumbly.
 * 9) Gradually stir in enough ice water, about 1 to 2 tablespoons, so that dough holds together.
 * 10) Press dough into a flattened disk.
 * 11) Place 2 sheets of plastic wrap overlapping by 2 inches on work surface.
 * 12) Place pastry in center, and cover with 2 more overlapping sheets of plastic wrap.
 * 13) With a rolling pin, roll dough into a circle about 12 inches round.
 * 14) Remove the top sheets, and invert the dough over the prepared pie plate.
 * 15) Carefully peel away remaining plastic wrap.
 * 16) Fold edges under at rim, and crimp.
 * 17) Chill pastry while you prepare filling.

Filling

 * 1) Beat together sugar and butter in a mixing bowl until well mixed.
 * 2) Beat in egg, egg whites, milk and vanilla until well blended.
 * 3) In another bowl, toss rhubarb with flour.
 * 4) Stir rhubarb into egg mixture.
 * 5) Turn filling into crust-lined pan, spreading evenly.
 * 6) Bake for about 1¼ hours, or until filling is firm.
 * 7) Remove from oven, and let cool to room temperature before adding meringue.

Meringue

 * 1) Position rack in center of oven, and preheat to 375°F.
 * 2) Beat egg whites with an electric mixer on medium speed until frothy.
 * 3) Add cream of tartar, and beat on high speed just until soft peaks form.
 * 4) While beating egg whites, gradually add sugar.
 * 5) Beat mixture until whites are stiff and glossy.
 * 6) Spread meringue over pie filling, making sure that it touches edge of crust all around.
 * 7) Bake for 12 to 15 minutes, or until top is lightly browned.
 * 8) Let cool on a rack for 1 hour before serving.