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:
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
🧑🍳 Instructions:
-
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.
-
-
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.
-
-
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.
-
-
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.
-
