Melted butter, to grease
Pulp of 3 passionfruits
Raspberries, to serve
2 cups plain flour
2 Tbsp icing sugar mixture
150g unsalted butter,
1 free-range egg,
6 free-range egg whites
1/2 tsp cream of tartar
1 1/2 cups caster sugar
To make pastry, put flour and icing sugar in a large bowl. Add butter and use fingertips to rub until it resembles coarse crumbs. Add egg and 1 Tbsp chilled water. Mix with hands until dough ball forms. Wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 200 degrees celsius. Grease a 23cm-dia. base (26.5cm top) fluted loose bottomed pie tin with butter. Roll dough into a disc between 2 sheets of baking paper until 5mm thick. Line base and sides of tin with pastry. Trim off excess overhanging pastry and neaten edge. Dock (prick) base with a fork several times.
Line dough with baking paper and add baking weights. Bake for 15 minutes. Discard paper and baking weights and bake for a further 10 minutes or until golden. Set aside to cool to room temperature (see Cook’s tips, below).
- The pie crust can be baked the night before filling.
- The finished pie can be made a day ahead – keep in the fridge in an airtight container.
To make meringue, put egg whites and cream of tartar in bowl of an electric mixer and beat on high, using whisk attachment, until stiff peaks form. Add caster sugar, 1 Tbsp at a time, until glossy and thick, with no grains of sugar visible. This will take about 10 minutes.
Preheat oven to 150 degrees celsius. Spoon curd evenly into pastry shell. Spoon meringue mixture in centre of pie and spread to create decorative peaks, leaving a 1cm border. Bake for 30 minutes or until lightly browned and dry to touch. Set aside to cool for at least 1 hour before serving. Serve drizzled with passionfruit and raspberries on the side.