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1
Place flour and salt in a large bowl. Cut in butter using your fingertips, a pastry blender, or two knives. Mixture should resemble coarse bread crumbs.
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2
Sprinkle the dough with 3 tablespoons ice water and, with your fingertips or a fork, lightly toss dough, adding another 1 or 2 tablespoons, or more, of water if necessary, just until it is moist enough to come together into a ball. Knead a few times, pat into a flat disc, wrap in plastic wrap and refrigerate at least an hour.
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3
Remove dough from refrigerator about 10 minutes before rolling.
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4
Roll out dough to fit a 9 inch pie pan. Flute edge. Prick crust with a fork all over bottom or place dried beans on top of crust. Bake blind. Cool.
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5
Combine raspberries very gently with flour and sugar.
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6
Just before baking, make meringue. Beat egg whites with an electric mixer until light. Slowly beat in sugar and contine beating until firm.
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7
To assemble, remove beans from baked pie crust (if using) and place raspberry filling in pie shell. Spread meringue over raspberries, mounding in the center and making sure meringue touches the crust all around to seal. Bake in a preheated 350-degree oven for 40 minutes. Cool on a rack before serving.
