Description
This Raspberry Rhubarb Slab Pie is a delightful large-batch dessert perfect for summer gatherings. It features a flaky, buttery crust filled with a tangy-sweet combination of fresh or frozen raspberries and rhubarb. The pie is baked to golden perfection, offering a bubbly, fruity filling encased in a tender crust. Serve chilled or at room temperature, optionally with whipped cream or vanilla ice cream for a classic finish.
Ingredients
Scale
For the crust:
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6–8 tablespoons ice water
For the filling:
- 3 cups fresh or frozen rhubarb, cut into 1/2-inch pieces
- 2 cups fresh or frozen raspberries
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For topping:
- 1 tablespoon milk or cream (for brushing)
- 1 tablespoon coarse sugar (optional)
Instructions
- Prepare the crust: In a large bowl, mix together the flour, sugar, and salt. Cut in the cold cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two equal rectangles, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Preheat the oven and prepare the pan: Preheat the oven to 400°F (200°C). Line a 10×15-inch jelly roll pan or rimmed baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix the filling: In a large bowl, combine the rhubarb, raspberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir gently to combine and set aside while rolling out the dough.
- Roll and assemble the bottom crust: Roll one rectangle of chilled dough to fit the bottom and sides of the prepared pan. Carefully transfer the rolled dough to the pan, pressing it evenly into the corners and sides to create a uniform crust layer.
- Add the filling: Pour the prepared fruit filling evenly over the bottom crust, spreading it out to the edges.
- Roll and place top crust: Roll out the second chilled dough rectangle to cover the filling. Carefully place it over the fruit, trim any excess dough from the edges, then crimp the edges to seal the pie completely.
- Vent and decorate: Cut several slits in the top crust to allow steam to escape during baking. Brush the crust lightly with milk or cream and sprinkle coarse sugar on top if desired, to add extra crunch and sweetness.
- Bake: Bake the slab pie in the preheated oven for 40–45 minutes, or until the crust is a beautiful golden brown and the filling is bubbly and set.
- Cool and serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Once cool, slice into 12 to 15 squares and serve. Optionally, pair with whipped cream or vanilla ice cream for an indulgent treat.
Notes
- If using frozen fruit, bake the pie without thawing the fruit first to avoid excessive moisture.
- This pie is ideal for making a day ahead; store it at room temperature in an airtight container.
- Serve chilled or at room temperature with whipped cream or vanilla ice cream for added richness.
- Ensure the dough stays cold to achieve a flaky crust texture.
