Ingredients
For the crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup unsalted butter, cold and cubed
- 6–8 tbsp ice water
For the filling:
- 3 cups chopped rhubarb (fresh or frozen)
- 3 cups fresh raspberries
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Optional topping:
- 1 egg (for egg wash)
- 1 tbsp milk or water
- Coarse sugar for sprinkling
Instructions
- Prepare the crust:
- In a large bowl, whisk together flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing just until dough comes together.
- Divide dough in two portions, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour.
- Prepare the filling:
- In a large bowl, combine rhubarb, raspberries, sugar, cornstarch, lemon juice, vanilla, and a pinch of salt.
- Gently stir to coat, then let sit for 15 minutes.
- Assemble the slab pie:
- Preheat oven to 400°F (200°C). Lightly grease a 10×15-inch jelly roll pan or baking sheet.
- On a floured surface, roll out one dough disc into a rectangle slightly larger than the pan.
- Carefully lay it into the pan, pressing it into the edges.
- Pour the fruit filling into the crust and spread evenly.
- Roll out the second dough disc and place over the top. Trim excess and crimp edges to seal.
- Cut small slits in the top crust for steam to escape.
- Bake:
- Whisk together the egg and milk (or water), and brush over the top crust.
- Sprinkle with coarse sugar, if desired.
- Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool before slicing into squares.
Tip: Serve with whipped cream or vanilla ice cream for an extra treat!
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