Flaky Pie Dough: Flatten the shortening between 2 sheets of wax paper to a thickness
of 1/8 inch. Remove the top sheet and, with a butter knife, draw
a crisscross pattern through the shortening to divide it into 1/2-inch
squares. Freeze for at least 30 minutes.
In a large bowl, stir the flour and sugar together. Using a pastry
blender, work the butter into the mixture until it resembles coarse
meal. Quickly mix in the shortening squares. Sprinkle on the ice
water and mix it in with your fingers just until the dough comes
together into a ball. Wrap in plastic and refrigerate for at least
2 hours, or overnight.
On a lightly floured surface, roll the dough into a 12-inch circle
about 1/2 inch thick. Fit it into a 9-inch pie plate. Fold the overhanging
dough under itself and decoratively crimp it against the rim of
the plate. Prick the bottom all over with a fork. Freeze for 30
Set a rack in the middle of the oven and preheat to 400 degrees
F. Line the pie shell with aluminum foil and weight down with dried
beans or pie weights. Bake for 20 minutes. Remove the foil and weights,
and bake for 8 minutes longer, or until very lightly browned. Transfer
to a wire rack to cool.
Mango Curd: In a medium bowl, whisk the cornstarch, lemon juice, and 1/4 cup
of the water together until smooth. Whisk in the eggs and yolks.
Pur e the mangoes with the remaining 1/1 cup water in a food processor
fitted with the metal blade. In a medium size enamel or glass saucepan,
combine the mango puree, butter, and sugar and bring to a boil over
medium heat. Whisking constantly, slowly drizzle half of the hot
liquid into the cornstarch mixture. Return the mixture to the saucepan
and cook, whisking constantly and scraping the bottom of the pan,
until tiny bubbles boil up for 10 seconds. Strain the curd through
a fine mesh sieve into the pie shell. Let cool for 1 hour, then
refrigerate until chilled and set.
Meringue: Combine the egg whites, sugar, salt, and cream of tartar in a large
dry bowl and set it over a saucepan of simmering water. Whisk constantly
until the mixture is lukewarm. Remove from the heat and continue
to whisk (you can switch to an electric mixer) until the egg whites
hold stiff peaks. With the back of a spoon, spread the meringue
on the top of the pie, making sure that the meringue touches the
crust all around. Pull up wisps of meringue with the spoon as you
go. Set the pie under a preheated broiler for 20 seconds, or pass
the flame of a propane torch over the meringue, until lightly browned