Thaw the raspberries then puree them. Press the puree through a fine mesh sieve to remove the seeds.

Add the puree (1 ¼ cup to 1 ⅓ cup) to a pot along with the sugar, eggs and yolks. Whisk well. Set over medium low heat and cook until it thickens, on a thermometer it should register 165-170 F.

Slice the butter into a bowl and set a fine mesh sieve over it, pour and press the raspberry mixture through the sieve to remove as much as possible. Stir the butter into the mix until it has melted. Leave to cool to room temperature then set in the fridge to chill fully.

Whisk together the flour and sugars. Slice the butter and add the salt and vanilla. Use a hand mixer to beat together until the dough can be squeezed together and holds its shape (the mixer may make it look like it’s in bits but after a few minutes of mixing you can squeeze and try it). Alternatively you can make the crust in a food processor; when it clumps together in one ball it’s done mixing.

Press the crust into the bottom and up the sides of a 9 inch tart pan with a removable bottom. Take your time doing this to make sure it’s even and all sides are covered. Use the back of a measuring spoon to press it down, flour it if it gets sticky. You can also lay a sheet of parchment paper over the dough then use the measuring cup to press down and against the sides (the paper stops it from sticking).

Let the crust chill in the fridge for about 10-30 minutes.

Preheat the oven to 350 F. Over the crust lay a sheet of parchment paper and fill the pan with pie weights (dried beans work too). Blind bake the crust until it’s turning golden on the edges, about 30 minutes.

Use the parchment to lift the pie weights out. If any of the dough has gone misshapen now is a good time to press it back down.

Whisk the starch into the curd until you can’t see any bits.

Pour the filling into the pie crust. Set on a baking sheet (I do this to avoid breaking the pie when lifting it out of the fridge) and bake until the edges are set and only the center wobbles a bit, about 15-20 minutes. Let it come to room temperature then chill in the fridge for a few hours to set.

If you are making a vanilla meringue, skip this and head to the corresponding page.

For a raspberry meringue: Grind the freeze dried berries into a powder. Fill a cup with a little over 120g of water (½ cup) and add 2 tablespoons of the raspberry powder. Stir to combine then leave it for about 10 minutes to dissolve.

Set the sugar in a pot and over it pour 120g of the raspberry water through a fine mesh sieve (to get rid of the bits), stir to combine. Cook it on medium heat, until the temperature reaches 240-245 F. This can take awhile, keep a close eye on it. When it’s getting close, set the egg whites in the bowl of a stand mixer and affix the whisk attachment. Begin whisking on low then medium until the egg whites are frothy.

When the raspberry syrup reaches temperature and the egg whites are frothy, take it off the heat. With the mixer whisking on low, slowly pour the syrup into the whites.

Whip for 7-10 minutes until you have stiff peaks. While it’s whipping, add the extract and the salt. Stiff peaks is when you can remove the whisk, turn it upside down and the meringue won’t droop or will only just a bit. Spread the meringue over the cooled curd in an even layer.

Use a kitchen torch to toast the top of the meringue. You can chill this in the fridge for a few hours before serving but the pie won’t keep well overnight (meringue tends to weep) so best to eat it the day of making the meringue.