Redcurrant Pie with Meringue

From all ingredients, knead a smooth dough, form it into a ball, wrap it in cling film, and chill in the refrigerator for at least 30 minutes.

Roll out the dough into a ∅ 32 cm circle and place it into a springform pan with a removable bottom, ∅ 26 cm. Press the dough firmly with your palm against the bottom and sides of the pan, and prick the bottom of the pan with a fork. Place baking paper on the dough and pour some weights (beans, peas, clay pebbles) onto it to prevent the dough from puffing up during baking. Bake for 15 minutes in an oven preheated to 180°C, or 160°C in a convection oven, then remove the baking paper with the weights and bake for another approximately 5 minutes.

Remove stems from redcurrants, wash them, and let them drain. Toast breadcrumbs dry in a pan and let them cool. Add a pinch of salt to the egg whites and whip them into a stiff meringue. If using frozen egg whites, you must let them partially thaw. While continuously whipping at the highest speed, gradually add granulated sugar spoonful by spoonful to the egg whites (it must always be well incorporated) and finally the starch flour.