Gather the ingredients.

To make the crust, combine the flour , granulated sugar, and salt in the bowl of a food processor . Pulse a few times to blend thoroughly.

Scatter about half of the chilled butter pieces over the flour mixture. Pulse about 6 times, and then add the remaining chilled butter pieces, and pulse about 7 times. You should have a coarse mixture with some of the butter the size of peas.

Sprinkle 3 tablespoons of the ice water over the mixture and pulse twice. Add more ice water, a few teaspoons at a time, pulsing a few times after each addition. When the dough just begins clumping, remove it to a floured surface.

Lightly knead the dough just enough to shape it into a disk. Wrap it in plastic wrap and refrigerate it for about 45 minutes.

Heat the oven to 400 F. Roll the chilled dough out to a circle about 12 inches in diameter, keeping the surface and the dough lightly floured to keep it from sticking. Fit the dough into the pie plate and flute the edges as desired. Line the bottom and sides of the pastry with parchment paper or foil. Fill the pie about ⅔ to ¾ full with dried beans or pie weights .

Bake the pie crust for 15 minutes. Remove it from the oven and remove the pie weights and foil or paper. Prick the crust around the inside, or any area where the crust has bubbled. Reduce the oven temperature to 375 F and return the crust to the oven. Continue to bake for 12 to 15 minutes, or until dry and lightly browned.

While the crust is baking, make the filling. In a large, heavy saucepan or saucier , combine the brown sugar and flour; mix well. Add the milk, egg yolks, and butter; whisk to blend thoroughly.

Place the pan over medium heat and cook, constantly whisking, until the filling begins to bubble. Turn the heat down to low and continue to cook, constantly whisking, for about 2 to 3 minutes, or until thick. Whisk in the vanilla.

Place the crust on a rack and then fill with the hot caramel filling.

Increase the oven temperature to 400 F.

In a large bowl with an electric mixer, beat the egg whites until thick and glossy. Beat in the cream of tartar and the pinch of salt. Gradually add the superfine sugar and continue beating until stiff peaks form.

Spoon the meringue evenly over the hot caramel filling and then spread it, making sure the meringue touches the crust all the way around the edge.

Bake in the preheated oven for 10 minutes, or until the meringue is golden brown. Cool the pie thoroughly and then refrigerate.