🍓🌿 Raspberry-Rhubarb Slab Pie
Serves: 12–16
Prep: 20 minutes
Bake: 40–45 minutes
Ingredients
For the Crust
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2 1/2 cups all-purpose flour
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1 tsp salt
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1 tsp sugar
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1 cup (2 sticks) cold unsalted butter, cubed
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6–8 tbsp ice water
For the Filling
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2 cups fresh or frozen raspberries
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2 cups chopped rhubarb (about 2–3 stalks)
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1 cup granulated sugar
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1/4 cup cornstarch
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1 tsp vanilla extract
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1/4 tsp salt
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Zest of 1 lemon (optional)
For Topping
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1 egg, beaten (for egg wash)
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1–2 tbsp coarse sugar
Instructions
1. Make the crust
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In a food processor, pulse flour, sugar, and salt.
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Add cold butter and pulse until mixture resembles coarse crumbs.
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Gradually add ice water, 1 tbsp at a time, until dough comes together.
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Divide dough in half, shape into discs, wrap in plastic, and chill 30 minutes.
2. Prepare the filling
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In a large bowl, mix raspberries, rhubarb, sugar, cornstarch, vanilla, salt, and lemon zest. Set aside.
3. Assemble the slab pie
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Preheat oven to 375°F (190°C).
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Roll out one disc of dough to fit a half-sheet pan or large baking sheet.
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Transfer dough to pan and trim edges slightly.
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Pour fruit filling evenly over the crust.
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Roll out second dough disc and place on top, or cut into strips for a lattice crust.
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Trim and crimp edges.
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Brush top with egg wash and sprinkle coarse sugar.
4. Bake
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Bake 40–45 minutes until crust is golden and filling bubbles.
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If edges brown too quickly, cover loosely with foil.
5. Cool & Serve
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Let pie cool at least 30–45 minutes for filling to set.
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Slice into squares or rectangles and serve with whipped cream or vanilla ice cream.
💡 Tips
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Juicier filling: Sprinkle 1–2 tbsp granulated sugar over fruit and let sit 10–15 minutes before assembling.
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Frozen fruit: Thaw and drain slightly to prevent a watery filling.
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Extra flavor: Add 1/2 tsp ground ginger or cinnamon to the filling.
I can also give you a quick sheet pan version or a mini raspberry-rhubarb slab pies recipe if you want.
