Raspberry-Rhubarb Slab Pie

Picture this: A buttery, flaky crust filled with a sweet-tart filling that’s bursting with the vibrant flavors of fresh raspberries and rhubarb. That’s exactly what you get with this Raspberry-Rhubarb Slab Pie. It’s the kind of dessert that feels like a celebration with every bite—sweet, tart, and just the right amount of indulgent. Imagine the contrast of the soft, juicy fruit and the crisp, golden crust. And the best part? It’s perfect for feeding a crowd, making it the ideal dessert for any gathering or a casual family dinner.

Whether you’re an experienced baker or a newbie looking for an easy, impressive dessert, this slab pie will become your new go-to recipe. The combination of raspberries and rhubarb is nothing short of magical. It’s like the best of both worlds—tangy, yet sweet—and the pie’s size means you can serve plenty of people without the stress of cutting perfect slices. You’re going to want to make this one again and again.

Why You’ll Love Raspberry-Rhubarb Slab Pie

If you’re still on the fence about this slab pie, here’s why you’ll love it:

Big Enough to Share
This is a perfect dessert for gatherings. It’s a slab pie, which means you can cut generous pieces that are easy to serve, making it a total crowd-pleaser. It’s the perfect solution for potlucks, family get-togethers, or just when you want to treat yourself and a few loved ones.

Sweet and Tart Perfection
The pairing of tart rhubarb and sweet raspberries is a match made in heaven. Together, they create a balanced flavor profile that’s neither too sweet nor too tart—just pure dessert bliss.

Flaky, Buttery Crust
The crust of this pie is everything. It’s buttery, flaky, and golden brown, and it holds up perfectly to the juicy filling. It’s the kind of crust that makes you want to eat the edges first, just for the satisfying crunch.

Easy to Make
Despite its impressive appearance, this pie is surprisingly easy to make. You’ll only need a handful of ingredients, and the process is straightforward. Plus, slab pies are simpler than traditional pies—no worrying about crimping edges or blind baking!

Customizable
Feel free to get creative with the filling! You can add a bit of lemon zest for brightness, or even swap in a different berry if you’re craving a change. The crust is also super forgiving, so you can add a fun sprinkle of sugar on top for extra sweetness.

Ingredients in Raspberry-Rhubarb Slab Pie

Here’s what you’ll need to make this pie—nothing too complicated, just the ingredients to create a homemade pie that’s bursting with flavor.

For the Pie Crust:

• Flour – The base of any good pie crust. Make sure to use all-purpose flour for the best texture.
• Butter – Cold, unsalted butter is key to getting that perfectly flaky texture.
• Sugar – Just a touch of sugar in the crust to balance out the tart fruit filling.
• Salt – A pinch of salt will enhance all the flavors in the crust.
• Ice Water – You’ll need ice water to bring the dough together without warming it up too much.

For the Filling:

• Rhubarb – The star of this show! Fresh rhubarb, chopped into bite-sized pieces, brings a tangy, slightly sour note.
• Raspberries – Sweet and tart raspberries provide a juicy contrast to the rhubarb and balance out the filling perfectly.
• Sugar – A little sugar sweetens the tartness of the rhubarb and complements the raspberries.
• Cornstarch – This thickens the filling and helps it set up just right, so you don’t end up with a soupy pie.
• Lemon Juice – A splash of fresh lemon juice brings out the fruit flavors and adds a bit of brightness to the filling.
• Vanilla Extract – A splash of vanilla rounds out the flavor and adds a warm depth.
• Egg Wash – A little egg wash (egg and water) brushed on top of the pie creates that beautiful golden, shiny finish.

Instructions

Ready to bake this delicious slab pie? Let’s jump right in!

Step 1: Make the Pie Crust

In a large bowl, whisk together the flour, sugar, and salt. Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs, with some larger pea-sized pieces of butter remaining. Add ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.

Divide the dough into two equal portions, shape them into discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes (or up to overnight).

Step 2: Prepare the Filling

In a large bowl, toss the chopped rhubarb and raspberries with sugar, cornstarch, lemon juice, and vanilla extract. Stir until the fruit is evenly coated and the sugar begins to dissolve. Set aside to allow the juices to develop while you roll out the crust.

Step 3: Roll Out the Crust

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one of the dough discs to fit a 9×13-inch baking dish. Place the dough into the dish, pressing gently into the corners. Trim any excess dough around the edges, leaving about 1-inch of overhang.

Roll out the second dough disc for the top of the pie. If you’re feeling fancy, you can cut the dough into strips to create a lattice top, or simply place it as a whole sheet. If you opt for a whole top crust, be sure to cut a few slits to allow steam to escape.

Step 4: Assemble the Pie

Pour the fruit filling into the prepared crust, spreading it evenly. Place the top crust over the filling (either as a whole or in lattice form) and crimp the edges to seal. Brush the top crust with egg wash and sprinkle a little sugar over the top for that extra touch of sweetness.

Step 5: Bake the Pie

Place the pie in the oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits. Keep an eye on it and cover the edges of the crust with aluminum foil if they’re browning too quickly.

Step 6: Cool and Serve

Allow the pie to cool for at least 30 minutes before slicing. This will give the filling time to set up properly. Serve warm or at room temperature, and don’t forget a scoop of vanilla ice cream or a dollop of whipped cream on top—because why not?

Nutrition Facts

Servings: 12
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: 30 minutes (plus chilling time)
Cook Time: 45-50 minutes
Total Time: 1 hour 20 minutes

How to Serve Raspberry-Rhubarb Slab Pie

This slab pie is perfect on its own, but if you’re looking to take it to the next level, here are a few ideas:

• Vanilla Ice Cream: A scoop of creamy vanilla ice cream is the perfect complement to the tart fruit and flaky crust.
• Whipped Cream: Freshly whipped cream adds a light, fluffy touch that balances the pie’s richness.
• Coffee or Tea: Pair this pie with a nice cup of coffee or tea for a delightful dessert experience.

Additional Tips

• Frozen Fruit: If fresh rhubarb or raspberries aren’t available, you can use frozen fruit. Just be sure to thaw and drain any excess liquid before adding it to the pie.
• Make Ahead: You can prepare the pie and freeze it before baking. When you’re ready to bake, just pop it into the oven from frozen and add an extra 10-15 minutes to the baking time.
• Storage: Leftovers can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices in the oven to keep that crust nice and crispy.

FAQ Section

Q1: Can I use a different fruit instead of rhubarb?
A1: You can substitute the rhubarb with another tart fruit like sour cherries or even Granny Smith apples. However, the flavor profile will be slightly different.

Q2: Can I make this pie ahead of time?
A2: Yes! You can prepare the entire pie and freeze it. Bake it straight from the freezer when you’re ready to serve, adding extra time as needed.

Q3: What’s the best way to reheat leftover pie?
A3: Reheat slices of pie in the oven at 350°F (175°C) for about 10 minutes to keep the crust crisp.

Q4: Can I use a store-bought crust?
A4: Absolutely! If you’re short on time, a store-bought crust will work just fine. But trust me, the homemade crust adds something special to the pie.

Q5: How do I store leftover pie?
A5: Store any leftover pie in an airtight container or covered with plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.

Conclusion

This Raspberry-Rhubarb Slab Pie is everything you love about classic fruit pies—flaky crust, a sweet-tart filling, and that irresistible homemade flavor—but in an easy-to-make, crowd-friendly form. Whether you’re baking it for a special occasion or just treating yourself, this pie will bring smiles all around. So preheat that oven, gather your ingredients, and get ready to enjoy the perfect slice of summer in every bite!

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