Vanilla Meringue Pie

Instructions

1. 1

   Preheat the oven to 150°C (300°F).

   Tip: Use a rack in the center of the oven for even baking.

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt.

   Tip: Make sure to sift the flour for a lighter texture.

3. 3

   Add the softened butter to the bowl and mix until the mixture resembles coarse breadcrumbs.

   Tip: Be careful not to overmix.

4. 4

   Gradually add the confectioners' sugar and mix until the dough comes together.

   Tip: Use a pastry blender or your fingers to work the sugar into the butter.

5. 5

   Wrap the dough in plastic wrap and refrigerate for 10 minutes.

   Tip: This will help the dough chill and become easier to work with.

6. 6

   On a lightly floured surface, roll out the dough to a thickness of about 3 mm.

   Tip: Make sure the dough is evenly rolled out for a smooth crust.

7. 7

   Transfer the dough to a 20 cm pie dish and trim the edges to fit.

   Tip: Use a pastry cutter or a knife to create a decorative edge.

8. 8

   Prick the bottom of the crust with a fork to prevent it from bubbling.

   Tip: This will also help the crust brown evenly.

9. 9

   Line the crust with parchment paper and fill with pie weights or dried beans.

   Tip: This will help the crust cook evenly and prevent it from becoming soggy.

10. 10

    Bake the crust for 15 minutes, then remove the parchment paper and pie weights.

    Tip: Let the crust cool completely before filling.

11. 11

    In a large bowl, whisk together the eggs, sugar, and vanilla extract.

    Tip: Make sure to beat the eggs until they become light and fluffy.

12. 12

    Gradually add the flour mixture to the bowl and mix until the mixture is smooth.

    Tip: Use a whisk or a spatula to combine the ingredients.

13. 13

    Transfer the mixture to a piping bag fitted with a large star tip.

    Tip: Use a spatula to scrape down the sides of the bowl and get all the mixture.

14. 14

    Pipe the meringue mixture onto the cooled pie crust.

    Tip: Make sure to hold the piping bag at an angle to create a smooth, even layer.

15. 15

    Use a kitchen torch to brown the meringue mixture, if desired.

    Tip: This will give the pie a golden, toasted color.

16. 16

    Top the pie with whipped cream and decorate with icing sugar, if desired.

    Tip: Use a spatula to spread the whipped cream evenly and create a smooth surface.