Mixing dry ingredients with butter: Combine the AP flour and salt. Toss in the butter cubes (make sure the butter is as cold as possible) until the individual cubes are covered in flour.

Flatten the butter: Working quickly (so the butter doesn’t warm up too much), start flattening the butter pieces between your fingers until they’re the size of the walnut halves.

Hydrate: Drizzle in the ice water, and toss with the flour/butter mixture (like you would toss a salad - do not knead). The optimal hydration for your dough is to have it hold together in a ball with no floury streaks. If your dough is still too crumbly, add water slowly as a little water can go a long way. Form dough into a disk, wrap tightly and rest in the fridge for at least 30-60 min.

Roll out the dough: On a well floured surface, roll out the dough until it is 1 inch larger than your pie pan. Transfer dough into the pan, trim the excess dough past 1 inch. Fold the edge of the dough under itself and press down until you have a smooth ridge. Crimp the edges using whatever style you prefer - I pinched the dough between my thumb and index finger on one hand, and my index finger on the other, forming a wavy edge. Dock the dough with a fork, and let the dough chill in the freezer for 30 min. At this point, preheat the oven to 425F.

Blind bake: Line the pie with parchment/aluminum, and fill with weights (pie weights, beans, rice etc.). Bake for 15 minutes, before removing the weights and continuing to bake for another 10-15 minutes until crust is golden brown. Set aside to cool.

Making the curd: In a saucepan, mix together the blood orange juice, lemon juice, water, sugar and cornstarch. Bring to a boil while whisking constantly until mixture begins to thicken.

Temper the egg yolks: Pour in a little of the orange curd and quickly whisk in with the egg yolks. Once thoroughly mixed, slowly pour the tempered egg yolks back in with the curd. Continue cooking on low heat while stirring until mixture is bubbling and thickened. Let cool, covered with plastic wrap directly on the surface to prevent a skin from forming.

Preparing sugar syrup: In a saucepan over medium heat, bring the sugar and water to temperature of 235 F. When the syrup reaches 210 F, start whisking the meringue.

Whisking egg whites: In a separate clean bowl, start whisking the egg whites with the vinegar until soft peaks form. At this stage, the sugar should reach the right temperature. Slowly pour in the syrup with the mixer still running on slow, and bring the mixer back up to a high speed to continue beating until you reach stiff peaks.

Fill the pie crust with the blood orange curd, leveling off the surface. Dollop the meringue over the curd, using the back of spoon to make decorative swirls. Give it a light toast with a blowtorch if you’d like, and serve immediately.