Crust

1. Preheat oven to 375 degrees.
2. In mixing bowl, combine flour, sugar, salt, and shortening. Blend together with hands or pastry cutter until crumbly.
3. Combine egg with water in small bowl, then blend into flour mixtures, mixing util smooth.
4. Chill in refrigerator for at least 10 minutes.
5. Roll out dough onto floured surface until you have a 10-11 inch circle.
6. Transfer dough into pie pan, trimming and crimping edges if desired.
7. Poke holes in dough with fork and chill for 15 minutes.
8. Bake approximately 15-20 minutes, or until crust is golden in color.
9. Remove from oven and place on cooling rack.

Filling/Meringue

1. Preheat oven to 350 degrees
2. To make filling: In a medium saucepan, whisk together 1 cup white sugar, cornstarch, flour, and salt. Stir in blood orange juice/zest, water, and lemon juice.
3. Cook over medium heat, stirring constantly, until liquid mixture comes to a boil.
4. Stir in butter.
5. Whisk egg yolks and gradually pour in ½ cup of hot sugar mixtures, stirring briskly.
6. Whisk egg yolk mixture back into saucepan with remaining sugar mixture.
7. Bring to a boil and stir constantly until thick.
8. Remove from heat and pour filling into baked pie crust.
9. To make meringue: With stand or hand mixer, whip egg white until foamy.
10. Add sugar gradually and continue to whip until stiff peaks form, about 5-8 minutes.
11. Spread meringue over pie, making peaks into the top using a spoon or spatula.
12. Bake for 10 minutes or until meringue is golden brown.