Raspberry-Rhubarb Slab Pie

INGREDIENTS

For the crust:

  • 2 ½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 6–8 tablespoons ice water

For the filling:

  • 3 cups chopped rhubarb (½-inch pieces)
  • 3 cups fresh raspberries
  • 1 ¼ cups granulated sugar
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the top:

  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (optional, for sprinkling)

Instructions

  1. Make the crust:
    • In a large bowl, mix flour, sugar, and salt.
    • Cut in the butter using a pastry cutter or fork until mixture resembles coarse crumbs.
    • Add ice water, 1 tablespoon at a time, mixing gently until dough comes together.
    • Divide into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Prepare the filling:
    • In a large bowl, combine rhubarb, raspberries, sugar, cornstarch, lemon juice, cinnamon (if using), vanilla, and salt.
    • Gently toss to coat. Set aside to let juices develop.
  3. Assemble the pie:
    • Preheat oven to 400°F (200°C).
    • Roll out one disc of dough on a lightly floured surface to fit a 9×13-inch rimmed baking sheet. Transfer to the sheet and press into corners.
    • Pour the fruit filling evenly into the crust.
    • Roll out the second dough disc and place over the filling (or cut into strips for a lattice).
    • Trim and crimp edges. Cut slits in the top if using a solid crust.
    • Brush with beaten egg and sprinkle with coarse sugar.
  4. Bake:
    • Bake for 35–45 minutes, until crust is golden and filling is bubbling.
    • Let cool completely before slicing to allow the filling to set.

Would you like a whipped cream or ice cream pairing suggestion too?

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