Raspberry-Rhubarb Slab Pie

Here’s a Raspberry-Rhubarb Slab Pie recipe—perfect for feeding a crowd with the sweet-tart combo of raspberries and rhubarb wrapped in a flaky crust:

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Raspberry-Rhubarb Slab Pie

🥧 Ingredients:

For the Crust (or use 2 refrigerated pie crusts, rolled out):

• 2 ½ cups all-purpose flour

• 1 tsp salt

• 1 tsp sugar

• 1 cup cold unsalted butter, cubed

• 6–8 tbsp ice water

For the Filling:

• 3 cups fresh or frozen rhubarb, chopped (½-inch pieces)

• 3 cups fresh or frozen raspberries

• 1 ¼ cups sugar (adjust to taste)

• ¼ cup cornstarch

• 1 tsp vanilla extract

• ½ tsp cinnamon (optional)

• Pinch of salt

• 1 tbsp lemon juice

For Assembly:

• 1 egg, beaten (for egg wash)

• Coarse sugar, for topping

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🧑‍🍳 Instructions:

1. Make the Dough:

   • In a large bowl, whisk together flour, salt, and sugar.

   • Cut in butter until the mixture resembles coarse crumbs.

   • Add ice water, 1 tablespoon at a time, until dough just comes together.

   • Divide in two, flatten into disks, wrap in plastic, and chill for 1 hour.

2. Prepare the Filling:

   • In a large bowl, combine rhubarb, raspberries, sugar, cornstarch, vanilla, cinnamon, salt, and lemon juice. Toss gently and let sit while you roll the crust.

3. Assemble the Pie:

   • Preheat oven to 400°F (200°C).

   • Roll out one dough disk to fit a 10×15-inch jelly roll pan or baking sheet. Press into the bottom and sides.

   • Spread the fruit filling evenly over the crust.

   • Roll out the second dough disk and place over the filling. Crimp edges to seal and cut slits or lattice the top for steam to escape.

   • Brush with egg wash and sprinkle with coarse sugar.

4. Bake:

   • Bake for 40–45 minutes, or until golden brown and filling is bubbling.

   • Let cool at least 1 hour before cutting to allow filling to set.