Raspberry-Rhubarb Slab Pie

INGREDENT

For the crust:

• 3 ¾ cups all-purpose flour
• 1 tbsp granulated sugar
• 1 ½ tsp salt
• 1 ½ cups (3 sticks) cold unsalted butter, cubed
• ¾ cup ice water (more if needed)

For the filling:

• 4 cups chopped rhubarb (fresh or frozen and thawed)
• 3 cups fresh raspberries
• 1 ¼ cups granulated sugar
• ¼ cup cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

For assembly:

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

Instructions

1. Make the crust:
   In a large bowl, mix flour, sugar, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water and mix until the dough comes together. Divide dough in two pieces (one slightly larger for the bottom crust), wrap in plastic, and chill for at least 1 hour.
2. Prepare the filling:
   In a large bowl, toss rhubarb and raspberries with sugar, cornstarch, lemon juice, vanilla, and salt. Set aside.
3. Assemble the slab pie:
   Preheat oven to 400°F (200°C). On a floured surface, roll out the larger piece of dough into a rectangle (about 12×17 inches) to fit a 10×15-inch rimmed baking sheet. Press the dough into the pan and up the sides.
4. Add filling:
   Spread the raspberry-rhubarb filling evenly over the crust.
5. Top crust:
   Roll out the second piece of dough and either lay it on top as a full crust (cut slits for steam) or cut into strips and create a lattice pattern. Pinch edges to seal. Brush with egg wash and sprinkle with coarse sugar, if using.
6. Bake:
   Bake for 35–45 minutes or until crust is golden and filling is bubbling. If the crust starts browning too quickly, tent with foil.
7. Cool and serve:
   Let cool completely before slicing. Serve as is or with whipped cream or vanilla ice cream.

Let me know if you’d like a mini version or glaze topping!