Here’s a Raspberry-Rhubarb Slab Pie recipe — a delicious combination of tart rhubarb and sweet raspberries, perfect for summer gatherings. This version uses a buttery crust and a juicy, slightly tangy filling.
🍓 Raspberry-Rhubarb Slab Pie Recipe
🔹 Yields: One 9×13-inch slab pie (serves ~12)
🥧 Ingredients
For the crust:
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3 3/4 cups (470g) all-purpose flour
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1 tbsp granulated sugar
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1 1/2 tsp salt
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1 1/2 cups (3 sticks) unsalted butter, cold and cut into cubes
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3/4 cup ice water (you may not need it all)
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1 tbsp apple cider vinegar
For the filling:
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3 cups fresh or frozen raspberries (if frozen, don’t thaw)
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3 cups chopped rhubarb (about 1/2-inch pieces)
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1 1/4 cups granulated sugar
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1/4 cup cornstarch
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1/4 tsp salt
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1 tbsp lemon juice
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1 tsp vanilla extract
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Zest of 1 lemon (optional, but great for brightness)
For topping:
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1 egg + 1 tbsp water (for egg wash)
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Coarse sugar, for sprinkling (e.g., turbinado or sanding sugar)
🧑🍳 Instructions
1. Make the crust:
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In a large bowl, mix flour, sugar, and salt.
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Cut in the cold butter with a pastry cutter or your fingers until mixture resembles coarse crumbs.
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Mix vinegar into ice water and drizzle in gradually, stirring with a fork until dough begins to come together.
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Divide dough in two pieces (1 slightly larger for bottom crust), flatten into disks, wrap in plastic, and chill at least 1 hour.
2. Prepare the filling:
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In a large bowl, gently toss raspberries, rhubarb, sugar, cornstarch, salt, lemon juice, vanilla, and zest.
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Let sit for 10 minutes while rolling out the dough.
3. Assemble the pie:
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Preheat oven to 400°F (200°C).
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Roll out the larger dough piece to fit the bottom and sides of a 9×13-inch rimmed baking sheet or jelly roll pan.
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Transfer dough to the pan, pressing into corners and up the sides. Trim excess.
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Pour filling into the crust and spread evenly.
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Roll out the second dough piece and place over the top. You can do a full crust or cut strips for a lattice.
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Crimp edges to seal. Cut slits in top crust if not using lattice.
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Brush with egg wash and sprinkle with coarse sugar.
4. Bake:
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Bake at 400°F for 20 minutes.
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Reduce heat to 350°F (175°C) and bake for 30–40 minutes more, until crust is golden and filling is bubbling.
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If crust is browning too fast, tent with foil.
5. Cool and serve:
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Let pie cool completely before slicing (helps the filling set).
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Serve as is or with whipped cream or vanilla ice cream.
💡 Tips:
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You can substitute part of the raspberries with strawberries if desired.
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Make-ahead: Pie dough can be made up to 3 days ahead and frozen for a month.