Reviews (2)
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8 Ratings
5 star values:
1
4 star values:
1
3 star values:
1
2 star values:
2
1 star values:
3
Martha Stewart Member
Rating: 1 stars
04/24/2011
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.
Martha Stewart Member
Rating: Unrated
09/09/2010
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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Pate Sucree for Rhubarb Meringue Pie
Recipe Summary
prep: 10 mins
total: 1 hr 10 mins
Yield: Makes enough for two 9-inch pies
Ingredients
Ingredient Checklist
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
Cook's Notes
Dough can be frozen for up to 1 month. Thaw before using.
Gallery
Pate Sucree for Rhubarb Meringue Pie
Recipe Summary
prep: 10 mins
total: 1 hr 10 mins
Yield: Makes enough for two 9-inch pies
Gallery
Pate Sucree for Rhubarb Meringue Pie
Pate Sucree for Rhubarb Meringue Pie
Pate Sucree for Rhubarb Meringue Pie
Recipe Summary
prep: 10 mins
total: 1 hr 10 mins
Yield: Makes enough for two 9-inch pies
Recipe Summary
prep: 10 mins
total: 1 hr 10 mins
Yield: Makes enough for two 9-inch pies
prep: 10 mins
total: 1 hr 10 mins
prep:
10 mins
total:
1 hr 10 mins
Yield: Makes enough for two 9-inch pies
Makes enough for two 9-inch pies
Ingredients
Ingredients
- 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
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.
Cook’s Notes
Dough can be frozen for up to 1 month. Thaw before using.
Reviews (2)
Add Rating & Review
8 Ratings
5 star values:
1
4 star values:
1
3 star values:
1
2 star values:
2
1 star values:
3
Martha Stewart Member
Rating: 1 stars
04/24/2011
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.
Martha Stewart Member
Rating: Unrated
09/09/2010
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
Reviews (2)
Add Rating & Review
8 Ratings
5 star values:
1
4 star values:
1
3 star values:
1
2 star values:
2
1 star values:
3
Add Rating & Review
8 Ratings
5 star values:
1
4 star values:
1
3 star values:
1
2 star values:
2
1 star values:
3
8 Ratings
5 star values:
1
4 star values:
1
3 star values:
1
2 star values:
2
1 star values:
3
8 Ratings
5 star values:
1
4 star values:
1
3 star values:
1
2 star values:
2
1 star values:
3
- 5 star values:
- 1
- 4 star values:
- 1
- 3 star values:
- 1
- 2 star values:
- 2
- 1 star values:
- 3
Martha Stewart Member
Rating: 1 stars
04/24/2011
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.
Martha Stewart Member
Rating: Unrated
09/09/2010
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
Martha Stewart Member
Rating: 1 stars
04/24/2011
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.
Rating: 1 stars
Rating: Unrated
09/09/2010
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
Rating: Unrated
All Reviews for Pate Sucree for Rhubarb Meringue Pie
- of Reviews
Reviews:
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Most Helpful
Most Positive
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Newest
All Reviews for Pate Sucree for Rhubarb Meringue Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
