Raspberry meringue pie
100g vegan butter/marg
200g plain flour
3 tbsp oil
1 tbsp sugar
2 cups fresh raspberries
2 lemons, juiced and zested
2/3 cup sugar
2 cups water
3 tbsp arrowroot
2.5 tbsp agar agar powder
3/4 cup aquafaba (water from a tin of chickpeas)
1/2 cup sugar
1 tbsp cream of tartar
Prepare pastry by adding plain flour, butter, salt and sugar to a mixing bowl and rubbing together with your fingers until it forms a rough sandy texture.
Mix oil with 3 tbsp of water and slowly add to the mixture, bringing together until it forms a dough – you may not need all of it.
Flatten dough into a disc, wrap and chill in the fridge for at least 30 mins.
Preheat oven to 180•c. Roll out pastry dough on a floured surface and press into a greased 8” tin.
Add baking beads/dried beans and bake for 20 mins, until crisp and golden.
While the crust is cooling, make the filling.
Add all filling ingredients to a small pan over a medium heat. Stir well, bring to the boil, and let bubble away for 5 mins, until it starts to thicken. Add to a blender or processor and process until smooth.
Strain through a sieve into a bowl and allow to come to room temperature. Pour into pie shell and chill for at least 1 hour until set.
Prepare meringue by adding aquafaba and sugar to a mixing bowl and whisking for 7-8 minutes until stiff peaks form.
Add in cream of tartar and mix well. Spoon on top of the pie, finishing with a kitchen torch if you have one. Best eaten within 2 days.