Pate Sucree for Rhubarb Meringue Pie
By jeaninemg
Ingredients
- 2 large egg yolks
- 1/4 C ice water
- 2 1/2 C all-purpose flour
- 3 T sugar
- Salt
- 2 sticks of cold unsalted butter cut into small pieces
Details
Servings 2
Preparation time 10mins
Cooking time 70mins
Preparation
Step 1
Lightly beat together the yolks and water until combined
Pulse flour, sugar, and apinch of salt in 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 the dough mixture. Pulse until mixture just begins to hjold together (no longer thamn 30 seconds).
Divide the dough in half and wrap in plastic wrap. Shape dough into disks. Refrigerate until firm, 30 minutes or overnight.
Storage:
Dough can be frozen for up to 1 month. Thaw before using.
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