Vegan Raspberry Meringue Pie

1. Add plain flour, butter, salt, and sugar to a mixing bowl and rub together with fingers until it forms a rough sandy texture

2. Mix oil with 3 tablespoons of water and slowly add to the mixture, bringing together until it forms a dough, using only as much water as needed

3. Flatten dough into a disc, wrap, and chill in the fridge for at least 30 minutes

4. Preheat oven to 180°C

5. Roll out pastry dough on a floured surface and press into a greased 8-inch tin

6. Add baking beads or dried beans and bake for 20 minutes until crisp and golden

7. While the crust is cooling, make the filling by adding all filling ingredients to a small pan over medium heat

8. Stir well, bring to a boil, and let bubble for 5 minutes until it starts to thicken

9. Add to a blender or processor and process until smooth

10. Strain through a sieve into a bowl and allow to come to room temperature

11. Pour into pie shell and chill for at least 1 hour until set

12. Prepare meringue by adding aquafaba and sugar to a mixing bowl and whisking for 7-8 minutes until stiff peaks form

13. Add cream of tartar and mix well

14. Spoon on top of the pie and finish with a kitchen torch if available

Tips

1. Best eaten within 2 days