For the Crust: Position rack in top third of oven. Preheat oven to 400°F/200°C. Coat a 9-inch (23 cm) pie plate with nonstick spray.

Roll out the dough on a lightly floured surface to a 13-inch (33 cm) disc. Fit into prepared pie plate, fold edges under and crimp. Line with aluminum foil or a large paper coffee filter and fill with pie weights. Bake for about 10 minutes or until it is beginning to color. Remove weights and foil/paper and continue to bake until fully baked and light golden brown. Cool on rack.

For the Filling: Stir together the cranberries, 1 cup (198 g) of sugar and water in a saucepan and bring to a simmer over low-medium heat. Simmer for a few minutes or until cranberries begin to pop.

Meanwhile, whisk together the egg yolks, cornstarch and salt in a heatproof bowl until smooth. Drizzle a little of the hot cranberry liquid over the yolk mixture to temper it, then whisk it into the saucepan with the cranberry filling. Bring to a simmer and cook, stirring often, for about 1 to 3 minutes or until thickened and glossy. Remove from heat and whisk in butter and vanilla. Allow to cool until just warm. Scrape into pie shell.

For the Topping: In a clean, grease-free bowl, whip the egg whites with an electric mixer on high speed until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 g) sugar and keep beating until the meringue is stiff and glossy. Use a silicone spatula to scrape out the meringue onto the cranberry filling. Use a spoon to spread it around, covering the cranberry filling completely and make attractive swirls, whorls and peaks. Use a kitchen or propane torch to brown the meringue. You can also use your broiler; watch carefully as the meringue browns quickly. The pie is best served shortly after applying the meringue.