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


Recipe Summary

10 mins
1 hr 10 mins
Makes enough for two 9-inch pies


Ingredient Checklist


Instructions Checklist
  • Lightly beat together yolks and water until combined.

  • 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).

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

Cook's Notes

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

Reviews (2)

8 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3
Rating: 1 stars
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.
Rating: Unrated
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