Description
Raspberry-Rhubarb Slab Pie is a sweet-tart dessert made for sharing, featuring a flaky homemade crust filled with juicy raspberries and rhubarb. Baked in a sheet pan and finished with a vanilla glaze, this easy-to-slice pie is perfect for parties, potlucks, or anytime you want a crowd-pleasing treat with fresh summer flavor.
Ingredients
- For the Crust:
- 3 cups all-purpose flour
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 egg yolk
- ½ cup milk
- For the Filling:
- 1 cup granulated sugar
- ¼ cup cornstarch
- 3 cups raspberries (fresh or thawed if frozen)
- 3 cups rhubarb, sliced (fresh or thawed if frozen)
- For the Glaze:
- 1 cup confectioners’ sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk
Instructions
- Make the Dough: In a large bowl, mix flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. In a separate bowl, whisk egg yolk and milk together, then stir into the flour mixture to form a dough. Divide into two portions (one slightly larger), wrap in plastic, and refrigerate for at least 1 hour.
- Line the Pan: Roll out the larger dough portion and fit it into a 15x10x1-inch baking sheet, pressing it into the corners and up the sides.
- Prepare Filling: In a bowl, mix sugar and cornstarch. Gently toss in the raspberries and rhubarb until evenly coated.
- Assemble Pie: Spread fruit filling over the crust. Roll out the remaining dough and place over the top. Seal edges and prick the top crust with a fork.
- Bake: Bake at 375°F (190°C) for 45–55 minutes or until the crust is golden and filling is bubbling.
- Cool & Glaze: Let the pie cool completely. Whisk together glaze ingredients and drizzle over the cooled pie before slicing into squares.
Notes
- Swap raspberries for strawberries or blackberries for variation.
- Add lemon or orange zest to the filling for extra brightness.
- A crumb topping can be used instead of a top crust.
- Use store-bought pie dough if pressed for time.
- Store covered at room temp for 2 days or refrigerated for up to 4 days.
