Ingredients
Pie Crust
- ½ cup unsalted butter, cut into ¼ inch cubes and frozen
- ½ cup ice water
- ½ tablespoon vinegar (apple cider or white)
- 1 ¼ cup all-purpose flour (150g)
- ¼ teaspoon sea salt
- 1 egg white (whisked, reserve yolk for filling)
Raspberry Curd Pie Filling
- 6 tablespoons corn starch
- 1 cup granulated sugar
- 6 large egg yolks (reserve whites for meringue)
- 1 large whole egg
- 21 oz (600g) raspberries, fresh or frozen
- Zest of 2 lemons
- ¼ cup fresh lemon juice (from zested lemons)
- 1 cup unsalted butter
- ¼ teaspoon sea salt
- 1 reserved egg yolk from crust
Italian Meringue
- 1 ½ cups granulated sugar
- 5 tablespoons water
- 6 large egg whites (reserved from filling)
- 1 teaspoon lemon juice (reserved from squeezed lemons)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
Instructions
- Prepare Pie Crust: Cut butter into small cubes and freeze for 10 minutes. Mix ice water and vinegar. Combine flour and salt. Cut butter into flour until pea-sized pieces. Gradually add ice water mixture to form dough, leaving some dryness. Fold dough twice, shape into disk, wrap, refrigerate 30 minutes.
- Roll and Bake Crust: Roll dough 1/8 - 1/4 inch thick. Place in ungreased pie plate, crimp edges. Freeze 10 minutes. Preheat oven to 365°F (185°C). Line crust with parchment and weights, bake 25 minutes.
- Seal Crust: Remove parchment and weights. Brush crust with reserved egg white. Poke bottom with fork. Bake 15-20 minutes more until golden. Tent edges if browning too quickly.
- Make Raspberry Curd Filling: In saucepan, whisk cornstarch and sugar. Add 6 egg yolks, reserved crust yolk, and 1 whole egg, whisk until combined. Add raspberries, lemon juice, and zest. Cook on medium-low stirring constantly until thick and porridge-like (~10 minutes). Remove from heat, add butter and salt, whisk to combine.
- Strain Filling: Pass curd through sieve or cheesecloth to remove seeds, about 10 minutes. Pour filling into cooled crust, smooth top. Cover with plastic or parchment on surface. Refrigerate 2-4 hours until set.
- Prepare Italian Meringue: In saucepan, mix sugar and water. Brush sugar crystals from sides. Attach candy thermometer. Heat to 235°F (115°C) soft-ball stage, do not stir after dissolving sugar.
- Whip Egg Whites: Beat 6 egg whites with 1 teaspoon lemon juice to medium peaks.
- Combine Sugar Syrup and Egg Whites: Slowly pour hot syrup into whites with mixer running high. Add vanilla and salt. Continue whisking until meringue thickens and cools to room temperature.
- Top Pie with Meringue: Spread thin layer sealing edges, then pile remaining meringue and shape peaks with spatula or spoon.
- Toast Meringue: Use kitchen torch or oven broiler to toast meringue until golden brown, watching carefully and rotating frequently.
- Serve: Slice and serve immediately or store uncovered in refrigerator up to 8 hours. Meringue may weep moisture if stored longer but remains edible.
Notes
- Freezing butter before incorporating ensures a flaky crust.
- Brushing the crust with egg white before baking prevents sogginess.
- Straining raspberry curd removes seeds for a smooth texture.
- Plastic wrap on filling prevents forming a skin.
- Candy thermometer is helpful but soft ball stage can be tested with cold water.
- Italian meringue is stable but best consumed within 8 hours for best texture.
- Be cautious using oven broiler for toasting meringue to avoid burning.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American