For the crust:
Physalis cream:
Compote:
Aquafaba meringue:
For the crust:
For the crust, mix the flour, sugar, shortening and butter. Mix everything using a dough scraper or fork. Add the water little by little trying to blend all the ingredients with the fork to obtain a compact dough. Wrap in aluminum foil and refrigerate for at least 2 hours.
Preheat the oven to 400°F.
Take the dough out of the fridge and roll it out into a 14-inch diameter circle. Cover the pie mold with the dough previously rolled and cover all the dough in the mold with aluminum foil.
On top of the foil, put some rice or another type of grains and bake for 15 minutes. Take out of the oven, remove the grains and the paper, and prick with a fork to pop the bubbles formed. Continue baking for 5 more minutes or until the crust looks dry. Remove from the heat and set aside.
Blend the physalis with water until obtaining a juice. Strain and pour the liquid without seeds into a pot. Add lemon juice, sugar and margarine. Over medium heat, dissolve the margarine completely.
Separately, dissolve the cornstarch in a few spoonfuls of plant-based milk and set aside.
Add plant-based milk, agar-agar and dissolved cornstarch to the physalis cream and bring to a boil, stirring constantly.
Remove from the heat and pour immediately over the pie crust. Allow to cool.
For the compote:
Put the blueberries and sugar in a pot and bring to a boil over medium heat for about 6 minutes.
Incorporate the cornstarch and stir until everything is dissolved. Remove from the heat and pour the physalis cream on top. Allow to cool.
For the meringue, beat the aquafaba for about 6 minutes using an electric mixer at medium speed, until stiff peaks form. Then incorporate the sugar one spoonful at a time until adding all of it and continue beating for about 3 more minutes.
Cover the pie with meringue and brown using a blowtorch.
