Pink-Lemonade Meringue Pie

1. To prepare crust: Place flour, 1/2 teaspoon salt and cold butter chunks in a food processor. Pulse until the butter forms pebble-size pieces. Add ice water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is starting to clump together, being careful not to overmix. Pat the dough into a 5-inch disk; wrap in plastic and refrigerate for at least 1 hour. Remove from the refrigerator about 15 minutes before rolling out.

2. Preheat oven to 375 degrees F.

3. Lightly dust a clean surface with flour. Roll the dough into a 12-inch circle. Transfer to a 9-inch pie pan (not deep-dish). Press the dough into the bottom and up the sides of the pan. Fold under the excess dough and flute or trim with scissors and crimp. Prick the crust several times with a fork; line with parchment paper or foil and cover with pie weights (or dry beans).

4. Bake the crust for 15 minutes. Remove the weights and paper (or foil) and continue baking until the crust is golden, 8 to 12 minutes more. Let cool completely on a wire rack, about 1 hour.

5. Meanwhile, prepare filling: Place raspberries in a mini food processor and puree. Transfer to a fine-mesh sieve and, working over a small bowl, press on the raspberries with a rubber spatula until just the seeds remain. Discard the seeds and set the raspberry puree aside.

6. Whisk egg yolks and lemon zest together in a small bowl. Set near the stove.

7. Whisk 3/4 cup sugar, cornstarch and 1/4 teaspoon salt in a medium heavy saucepan. Whisk in boiling water, lemon juice and the reserved raspberry puree. Place the saucepan over medium heat and bring to a boil, whisking frequently, until the mixture is the consistency of pudding, about 10 minutes. Remove from heat.

8. Add 1 tablespoon of the hot lemon mixture into the egg yolks and whisk until smooth. Repeat a few more times until the yolks are tempered. Using a rubber spatula, scrape the yolk mixture into the pan and whisk until smooth. Cook over medium-low heat until combined and thickened, about 2 minutes. Remove from heat and add butter, stirring until melted. Cover and keep warm.

9. Beat egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and the remaining pinch of salt; beat on high speed until soft peaks form. Slowly add the remaining 1/3 cup sugar and beat until the mixture holds stiff shiny peaks. Beat in vanilla.

10. Pour the filling into the cooled crust. Immediately spread the meringue over the filling all the way to the edge of the crust. Make decorative peaks, if desired, with an offset spatula or knife.

11. Bake the pie until the top is lightly browned, about 15 minutes. Cool completely on a wire rack, about 3 hours, before slicing.

Tips

Equipment: 9-inch pie pan (not deep-dish)

To make ahead: Refrigerate dough (Step 1) for up to 3 days. Cover and refrigerate pie for up to 3 days.