Most meringue pies use a sweet pastry, but as I find the meringue so sweet, I think it is better served with a very buttery shortcrust, so I take out the sugar. The butter in the filling is optional – it’s not always used and I think it adds a richness, making the filling more like curd and less like custard.
Serves 6
For the pastry
plain flour 225g, plus extra for dusting
butter 150g, chilled and diced
egg yolk 1
salt a pinch
