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Pate Sucree for Rhubarb Meringue Pie

Pate sucree creates a delicious and sturdy crust for our Rhubarb Meringue Pie.

  • Yield: Makes enough for two 9-inch pies
Pate Sucree for Rhubarb Meringue Pie

Source: Martha Stewart Living, May 2010


  • 2 large egg yolks
  • 1/4 cup ice water
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • Salt
  • 2 sticks cold unsalted butter, cut into small pieces


  1. Lightly beat together yolks and water until combined.

  2. Pulse flour, sugar, and a pinch of salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. Drizzle yolk mixture over dough mixture. Pulse until mixture just begins to hold together (no longer than 30 seconds).

  3. Divide dough in half, and wrap in plastic wrap. Shape dough into disks. Refrigerate until firm, 30 minutes or overnight.

Cook's Note

Dough can be frozen for up to 1 month. Thaw before using.


Reviews (2)

  • meaghanek 24 Apr, 2011

    How is it that the two Martha Stewart recipes for the same thing are different?? I have found this a few times on this site. Also, where are the baking directions???? I think I am officially done using recipes from Martha.

  • anniequinn 9 Sep, 2010

    The link to the pie recipe does not work, please fix. I'll report my own message as inappropriate and maybe someone will see it and fix link

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