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

Source: Martha Stewart Living, May 2010
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

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

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  • 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.
    Reply
  • 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
    Reply

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