Strawberry Lemonade Pie

Prepare the Crust: In a large bowl, whisk together flour, sugar, and salt until well combined. Add butter and shortening and cut in using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually drizzle in ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Turn dough onto a lightly floured surface and form into a ball. Divide the dough in half and flatten each half into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. (Prep time: 20 minutes)

Pre-bake the Crust: Preheat oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie pan. Gently transfer the dough to the pie pan and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. Line the crust with parchment paper or aluminum foil and fill with pie weights, dried beans, or rice. (Prep time: 15 minutes)

Bake the Crust: Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Remove the pie weights and liner and bake for another 15-20 minutes, or until the crust is golden brown and cooked through. Let cool completely. (Bake time: 30-40 minutes)

Make the Strawberry Compote: In a medium saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 10-20 minutes. Remove from heat and set aside to cool slightly. (Cook time: 10-20 minutes)

Prepare the Lemon Filling: In a separate saucepan, whisk together sugar, cornstarch, salt, and water until smooth. Reserve 4 tablespoons of this mixture. Cook the remaining mixture over medium-high heat, stirring constantly, until it thickens and becomes translucent, about 5 minutes. In a bowl, whisk the reserved slurry and egg yolks until combined. Temper the egg mixture by slowly drizzling in about 1/2 cup of the hot sugar mixture, whisking constantly. Pour the tempered egg mixture back into the saucepan and cook over medium heat, stirring constantly, until the filling is thick and glossy, about 3 minutes more. Remove from heat and stir in lemon juice, butter, and lemon zest until smooth and creamy. (Cook time: 15 minutes)

Assemble the Pie: Pour the hot lemon filling into the pre-baked pie crust. Top with the strawberry compote, spreading it evenly over the lemon filling.

Make the Meringue: In a clean, grease-free bowl, beat egg whites with an electric mixer on high speed until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. (Prep time: 10 minutes)

Top and Bake the Meringue: Immediately spread the meringue evenly over the pie, making sure to seal it to the crust to prevent shrinking. Preheat oven to 300 degrees F (150 degrees C). Bake for 45 minutes, or until the meringue is lightly golden brown. For an extra touch, use a kitchen torch to lightly toast the meringue peaks. (Bake time: 45 minutes)