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

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.