Make the pie crust: Whisk together the flour, sugar and salt. Cut in the butter with a pastry knife until kidney-bean sized. Add the water and stir with a spatula then use your hands to gather the dough into a ball (it will take quite a few turns). Wrap it in plastic wrap and chill for 2 hours or up to 48.

Par-bake the pie crust: Roll out the cold crust on a lightly floured surface until it’s at least 3 inches wider than your rimmed pie pan. Lay it over the pan and trim so you have an even edge. Fold the dough over on the edges and use your thumb on one hand and thumb and index finger on the other hand to crimp the crust. Set it to chill until hard, at least an hour in the fridge. Preheat the oven to 400 F and set the pie on a cookie sheet (in case any pastry falls off or butter leaks). Cover the whole pie with foil, wrapping it around the edges to protect the crimped edges. Fill all the way to rim with pie weights (or dried beans). Bake for 25 minutes then remove the weights and foil.

Make the meringue: Set the egg whites in the bowl of a stand mixer fitted with a whisk attachment. In a pot, combine the sugar and cranberry juice and set over medium heat. Clip a candy thermometer to the pot. Cook until the temperature reaches 250 F “the candy stage”. Begin whipping the egg whites slowly while the liquid cools for a minute or two, then with the mixer on low and whipping, slowly pour in the liquid. Once it’s all in, turn the mixer up to medium speed and whip for 5-10 minutes, until you have a stiff meringue (you can take the whisk out and the meringue holds shape). Toward the end, add the blueberry powder and the vanilla. Dollop the meringue on top of the pie or use a piping tip to make a pretty design. If kept in the fridge, the meringue will hold shape for a day. Torch the pie before serving, if desired.