Heat oven to 350 degrees.

Combine flour, butter, cane juice and salt in an electric mixer with a paddle. Mix at medium speed until butter is evenly distributed. Add milk and mix until just combined. Gather dough into a ball, wrap in plastic and refrigerate for 2 hours or overnight.

Dust a work surface with flour. Butter the inside of a pie pan and set aside. Roll out crust dough to an even circle to fit the pie pan. Shape dough circle into the buttered pie pan.

Cut a circle of parchment paper (or aluminum foil) to fit the pie pan and place it on top of the crust. Fill the crust with pie weights* and bake until golden, about 25 minutes. Remove the pie crust from the oven. Remove weights and parchment paper and cool crust on rack to room temperature.

Preheat oven to 325 degrees.

In an electric mixer with whip attachment, add 1/2 cup cane juice, egg and yolks. Whip at medium speed until smooth. Set aside.

Place second 1/2 cup of cane juice, lemon juice, cornstarch and vanilla bean in a saucepan, stir and bring to a boil. Lower to a simmer.

Slowly temper juice blend into egg mixture: add 1/4 cup to egg mixture while mixer is at medium speed. Add another 1/4 cup of juice to egg mixture. Then, add all of egg mixture to saucepan with remaining juice blend. Continue to cook at a simmer, while whisking, until the mixture thickens. Remove from heat and strain through a fine strainer. Cool at room temperature for 10 minutes. Fold in crème fraiche and berries. Pour mixture into prebaked pie shell and bake for 20 minutes or until the mixture is set.

Whip egg whites in an electric mixer at high speed to soft peaks. Set aside.

In a saucepan with a lid, heat cane juice, cream of tartar and water, covered, to 230 degrees (use a candy thermometer) over medium heat.

Set electric mixer to low and gradually add cane syrup to egg whites until all is incorporated. Use a piping bag with a plain or star tip to top the pie with the meringue.

The topping can be browned by placing the pie briefly under the broiler or by using a culinary torch held at a distance. Be careful not to burn.