Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pate Sucree for Rhubarb Meringue Pie 2.4 (8) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs 10 mins Yield: 2 9-inch pies Pate sucree creates a delicious and sturdy crust for our Rhubarb Meringue Pie. Ingredients 2 large egg yolks ¼ cup ice water 2 ½ cups all-purpose flour 3 tablespoons sugar Salt 2 sticks cold unsalted butter, cut into small pieces Directions 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. Rate it Print