Step 1: Prepare Cold Ingredients. Begin by cutting your very cold butter into small, ¼-inch (0.6 cm) cubes. Spread these cubes evenly on a plate and place them in the freezer for at least 10 minutes to ensure they are thoroughly chilled. In a separate small cup, combine the ice water and vinegar; keep this mixture cold as well. In a large mixing bowl or the bowl of a food processor, thoroughly whisk together the all-purpose flour and salt until well combined. This ensures an even distribution of salt throughout the crust.

Step 2: Incorporate the Butter. Add the frozen butter cubes to the flour mixture. Using a pastry blender, two knives, or by pulsing a food processor, quickly cut the butter into the flour until it resembles coarse crumbs with some larger pea-sized pieces of butter still visible. If working by hand, use the tips of your fingertips to work in the butter, being careful not to overwork or melt it with the warmth of your hands. The varied sizes of butter are crucial for creating a flaky texture.

Step 3: Add Liquid Gradually. Gradually add the ice water and vinegar mixture to the flour and butter, one tablespoon at a time. Mix gently after each addition, just until the dough begins to come together. The goal is to hydrate the flour enough so that the dough can be pressed together, but it should still appear shaggy with some dry bits. Avoid adding too much liquid, as this can lead to a tough crust.

Step 4: Form and Chill the Dough. As soon as the dough just barely forms, gently gather it. On a lightly floured surface, flatten the dough slightly and fold it over itself twice. This simple technique helps to create beautiful, flaky layers within the crust and incorporates any remaining dry pockets. Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for a minimum of 30 minutes. Chilling is crucial for relaxing the gluten and firming the butter, making the dough easier to roll.

Step 5: Roll and Crimp the Crust. Remove the chilled dough from the fridge. On a lightly floured surface, roll it out evenly to a thickness of approximately ⅛ to ¼ inch (3-6 mm). Carefully transfer the rolled dough into an ungreased 9-inch pie plate. Allow the dough to gently fall into the contours of the plate without stretching it, as stretching can cause shrinkage during baking. Trim any excess dough, leaving about a 1-inch (2.5 cm) overhang. Tuck this overhang under the edge of the dough to create a sturdy, thick crust, then crimp the edges decoratively using your fingers or a fork.

Step 6: Blind Bake the Crust (First Stage). Place the prepared pie crust back into the freezer for another 10 minutes to chill thoroughly. While it chills, preheat your oven to 365°F (185°C). Line the chilled crust with a piece of parchment paper, ensuring it covers the bottom and sides. Fill the parchment paper with pie weights, dry beans, or rice, pressing them right up against the edges to prevent the crust from shrinking or bubbling up during baking. Place the pie plate on a larger baking sheet (to catch any potential spills) and bake for 25 minutes.

Step 7: Egg Wash and Cool. Carefully remove the pie crust from the oven. Gently lift the parchment paper containing the pie weights or beans and transfer them to a heat-safe bowl to cool. While the crust is still hot, brush the entire inside surface of the crust (avoiding the top crimped edge) with one whisked egg white. This egg wash creates a protective barrier, preventing the crust from becoming soggy once the filling is added, and helps to achieve a beautiful golden finish.

Step 8: Finish Blind Baking. Using a fork, lightly poke holes across the bottom of the crust. Return the crust to the oven and bake for an additional 15-20 minutes, or until it achieves a beautiful golden-brown color. If the edges begin to brown too quickly, loosely tent them with aluminum foil, leaving the center exposed, to prevent over-browning. While the crust finishes baking, you can begin preparing the delightful raspberry curd filling to save time.

Step 1: Combine Dry Ingredients. In a heavy-bottomed saucepan, whisk together the granulated sugar and cornstarch until there are no visible lumps. This crucial step prevents the cornstarch from clumping when wet ingredients are added, ensuring a smooth, lump-free curd. A heavy-bottomed saucepan is recommended for even heat distribution, preventing the curd from scorching.

Step 2: Add Eggs. Carefully separate the yolks and whites from 6 large eggs. Place the whites into a clean, separate, airtight container and immediately refrigerate them for the Italian meringue; ensure absolutely no egg yolk contaminates the whites, as this will prevent them from whipping properly. Add the 6 egg yolks to the saucepan with the sugar and cornstarch. Also, add the single egg yolk you reserved from the pie crust egg wash, and crack one whole large egg directly into the saucepan. Whisk this egg and sugar mixture by hand briefly, just until all the yolks are broken up and combined.

Step 3: Cook the Curd Base. Add the raspberries (fresh or frozen), lemon juice, and lemon zest (if using) into the egg mixture in the saucepan. Place the saucepan over medium-low heat. Stir the mixture constantly with a whisk or spatula, making sure to scrape the bottom and sides of the pan. This continuous stirring is vital to prevent the eggs from scrambling and the curd from sticking or burning, ensuring a uniformly smooth texture.

Step 4: Thicken and Enrich. Continue heating and stirring for about 10 minutes, or until the mixture comes to a gentle simmer and visibly thickens to a consistency resembling a thick porridge. It should coat the back of a spoon. Once thickened to your desired consistency, remove the saucepan from the heat. Add the unsalted butter and sea salt, then whisk vigorously on low heat until the butter is completely melted and fully incorporated into the curd, making it wonderfully glossy and rich.

Step 5: Strain for Silkiness. For an ultimately smooth, seedless, and luxurious filling, strain the warm raspberry curd through a fine-mesh sieve or cheesecloth into a clean bowl. Work in batches, pressing the solids against the sieve with a spatula to extract all the flavorful liquid. This step may take around 10 minutes, but the resulting velvety texture is absolutely worth the effort, transforming your curd into pure indulgence.

Step 6: Fill and Chill. Pour the still-warm, strained raspberry curd into your pre-baked and completely cooled pie crust. Gently smooth the top of the filling with a spatula to create an even surface. To prevent a skin or film from forming on the surface of the curd as it cools, press a piece of plastic wrap or parchment paper directly onto the surface of the filling. Refrigerate the pie until the filling is completely cooled and firmly set, which typically takes about 2-4 hours. Do not freeze the pie at this stage, as the cornstarch in the filling can lose its structure and texture when frozen and thawed.

Step 1: Prepare the Sugar Syrup. In a small, heavy-bottomed saucepan, combine the granulated sugar and water, stirring just enough to moisten the sugar. Dip a pastry brush in water and use it to brush down any sugar crystals clinging to the sides of the saucepan; this prevents crystallization in your syrup. Insert a candy thermometer into the saucepan, ensuring it doesn’t touch the bottom. Bring the mixture to a simmer over low heat. Once the sugar has dissolved, stop stirring. Continue cooking the syrup until it reaches the soft ball stage, which is 235°F (115°C). While the sugar syrup is heating, proceed to the next step for the egg whites.

If you don’t have a candy or instant-read thermometer: You can test the sugar syrup’s readiness by carefully dropping a small amount into a cup filled with ice water. If the sugar forms a soft, pliable ball that can be picked up, it has reached the soft ball stage and is ready for use.

Step 2: Whip Egg Whites to Medium Peaks. While your sugar syrup is gently heating on the stove, begin beating the reserved egg whites with 1 teaspoon of lemon juice using the whisk attachment of a stand mixer (this is highly recommended for ease, though a hand mixer can work with more effort). Whip the egg whites until they form medium peaks – meaning they hold their shape but still have a slight curl at the tip when the whisk is lifted. The lemon juice helps to stabilize the egg whites.

Step 3: Create the Meringue. Once the sugar syrup reaches 235°F (115°C) and your egg whites are at medium peaks, with the mixer running on high speed, slowly and carefully pour the hot sugar syrup in a thin, steady stream down the side of the mixing bowl (avoiding the whisk itself). Continue whipping. Add the vanilla extract and sea salt while the mixer is still running. Keep the mixer on high speed, whipping continuously until the egg whites have significantly increased in volume, become incredibly glossy, and the mixing bowl feels cool to the touch – indicating the meringue has cooled to room temperature. This process creates a stable, stiff, and shiny Italian meringue.

Step 4: Top the Pie with Meringue. Retrieve your chilled and set raspberry pie. Gently spread a thin layer of the Italian meringue over the entire surface of the raspberry curd, extending it all the way to the edges of the crust. This initial layer acts as a seal, preventing the filling from “weeping” moisture into the meringue. Once sealed, pile the remaining meringue high on top of the pie, creating an impressive mountain. Use the back of a spoon or a spatula to create decorative swoops and peaks, giving your meringue a beautiful, artisanal finish.

Step 5: Toast the Meringue. To achieve that beautiful golden-brown color and slightly caramelized flavor, use a kitchen torch to carefully toast the peaks and swoops of your meringue mountain. Move the flame constantly and evenly across the surface. Alternatively, you can use your oven’s broiler function. If using the broiler, place the pie on the top rack and watch it *very* closely – this process happens quickly. Rotate the pie frequently to ensure even toasting and prevent burning. Remove as soon as it reaches your desired golden hue.

Step 6: Slice and Serve. Your stunning Raspberry Meringue Pie is now ready to be enjoyed! Slice and serve it immediately for the freshest experience. If preparing ahead, store the pie uncovered in the refrigerator for up to 8 hours before serving. While Italian meringue is quite stable, it may release a small amount of moisture (weep) if stored for longer periods. This is a natural occurrence and does not mean the pie is no longer good to eat; it simply affects the aesthetic slightly. Enjoy the fruits of your labor!

Crust shrinkage can happen for a few reasons. Firstly, avoid overworking the dough; handle it as little as possible to prevent excessive gluten development. Secondly, ensure you create a thick border that extends slightly over the edge of the pie plate, giving it room to contract. Critically, make sure the crust is thoroughly chilled (preferably frozen for 10 minutes) right before it goes into the oven. Lastly, when blind baking, push your pie weights or beans firmly up against the edges of the crust to physically support it and prevent it from pulling away from the sides.

While technically possible, making Italian meringue without a stand mixer is considerably more challenging and physically demanding. The process requires continuous, high-speed whipping for approximately 10-15 minutes while slowly pouring in hot sugar syrup, which is difficult to do consistently by hand. A stand mixer provides the necessary power and frees up your hands, making the process much smoother and more successful.

If you don’t have a candy or instant-read thermometer, you can test the sugar syrup’s temperature using the “cold water test.” Drop a small amount of the hot sugar syrup into a cup of ice water. If the sugar forms a soft, squishy ball that holds its shape when removed from the water, it has reached the soft ball stage (235°F / 115°C) and is ready to be incorporated into your egg whites.

Achieving stiff peaks requires careful attention to detail. First, ensure that when you separate the egg yolks and whites, absolutely no trace of yolk gets into the whites. Any fat can prevent the whites from whipping. Second, your mixing bowl and whisk must be impeccably clean and completely oil-free. Wiping them down with a little lemon juice or vinegar before starting can help remove any unseen grease. Finally, confirm that your sugar syrup reaches the precise soft ball stage temperature (235°F / 115°C) before pouring it into the egg whites, as the heat and concentration of sugar are crucial for stability.

I strongly advise against reducing the sugar content in Italian meringue. The high sugar concentration is critical for two main reasons: it helps stabilize the egg whites, allowing them to hold their towering shape, and more importantly, it helps cook the egg whites to a safe temperature when the hot syrup is added. With less sugar, the meringue may not achieve the necessary stability or fully cook the egg whites, making it less safe and prone to weeping.

Absolutely! In fact, many bakers prefer day-old egg whites for meringue, as they tend to whip up to a greater volume. I frequently make and fill the pie with the raspberry curd a day in advance, storing the separated egg whites overnight, and have consistently achieved excellent Italian meringue the next day. Just ensure they are stored in a clean, airtight container in the refrigerator, and that no egg yolk bits are present.

Raspberry Meringue Pie with Mile High Meringue