Ingredients
Melted butter, to grease
Pulp of 3 passionfruits
Raspberries, to serve
SHORTCRUST PASTRY
2 cups plain flour
2 Tbsp icing sugar mixture
150g unsalted butter,
chopped, chilled
1 free-range egg,
lightly beaten
MERINGUE
6 free-range egg whites
1/2 tsp cream of tartar
1 1/2 cups caster sugar
Method
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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.
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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.
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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).
Cook’s tips
- 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.
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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.
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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.
