Introduction
Craving a dessert that’s both tart and sweet, perfect for feeding a crowd? Look no further than Raspberry-Rhubarb Slab Pie! This delightful pie combines tangy rhubarb and juicy raspberries in a buttery, flaky crust, baked in a large pan for easy sharing. Ideal for picnics, potlucks, or family gatherings, this slab pie is a showstopper with its vibrant filling and golden crust. Curious about how to create this crowd-pleasing treat? Let’s dive into this straightforward recipe that’s sure to impress!
Overview: Why Raspberry-Rhubarb Slab Pie Is Special
Raspberry-Rhubarb Slab Pie is a versatile dessert that marries the tartness of rhubarb with the sweet burst of raspberries, all encased in a homemade double crust. Baked in a 9×13-inch pan, it’s designed to serve a crowd, making it perfect for large gatherings. The flaky crust and bubbling fruit filling create a delightful contrast of textures, while the slab format makes slicing and serving a breeze. It’s a rustic yet elegant dessert that’s as delicious as it is practical.
- Time Requirement:
- Prep: 25 minutes
- Chilling: 1 hour
- Cooking: 45–50 minutes
- Total: About 2 hours 10 minutes
- Difficulty Level: Moderate. Requires dough-making and rolling skills but is manageable with clear instructions.
- Why It’s Special: This recipe serves 12, is perfect for sharing, and balances tart and sweet flavors. It’s visually stunning, great for seasonal fruit, and ideal for any occasion.
Essential Ingredients
This slab pie comes together with ingredients for a flaky crust and a vibrant fruit filling. Here’s what you need and why each matters:
For the Crust
- All-Purpose Flour (2½ cups): Forms the base of the flaky, tender crust.
- Salt (1 tsp): Enhances the crust’s flavor.
- Granulated Sugar (1 tsp): Adds a touch of sweetness to the crust.
- Unsalted Butter (1 cup, 2 sticks, cold and cubed): Creates a flaky texture when cut into the flour.
- Ice Water (6–8 tbsp): Binds the dough without warming the butter, keeping the crust tender.
For the Filling
- Rhubarb (3 cups, chopped): Provides a tart, tangy flavor that defines the pie.
- Fresh Raspberries (2 cups): Add sweet, juicy bursts and vibrant color.
- Granulated Sugar (1 cup): Sweetens the filling to balance the tartness.
- Cornstarch (¼ cup): Thickens the filling to prevent it from being runny.
- Lemon Juice (1 tbsp): Brightens the flavors and enhances the tartness.
- Vanilla Extract (1 tsp): Adds a warm, sweet note to the filling.
For the Topping
- Egg (1): Beaten for an egg wash, it gives the crust a golden, shiny finish.
- Coarse Sugar (1 tbsp, optional): Adds a sparkly, crunchy topping.
Substitutions and Variations
- Crust: Use half shortening for a softer crust, or a store-bought pie dough for convenience.
- Fruit: Swap raspberries for strawberries or blackberries, or use more rhubarb for a tarter pie.
- Sugar: Reduce to ¾ cup for a less sweet filling, or use brown sugar for a deeper flavor.
- Cornstarch: Substitute with arrowroot or tapioca starch for similar thickening.
- Gluten-Free: Use a gluten-free all-purpose flour blend designed for baking.
- Vegan: Replace butter with vegan butter and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for the wash.
Step-by-Step Instructions
Follow these steps to create a Raspberry-Rhubarb Slab Pie that’s flaky, fruity, and perfect for sharing:
- Make the Crust:
- In a large bowl, whisk together 2½ cups all-purpose flour, 1 tsp salt, and 1 tsp granulated sugar.
- Add 1 cup cold, cubed unsalted butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Add 6–8 tbsp ice water, one tablespoon at a time, mixing until the dough just comes together (it should hold when squeezed but not be sticky).
- Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and chill in the refrigerator for 1 hour.
- Prepare the Oven and Pan:
- Preheat the oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking pan or line with parchment paper for easier removal.
- Make the Filling:
- In a large bowl, combine 3 cups chopped rhubarb, 2 cups fresh raspberries, 1 cup granulated sugar, ¼ cup cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla extract.
- Stir gently to mix, being careful not to crush the raspberries. Set aside.
- Roll Out the Bottom Crust:
- On a lightly floured surface, roll out one dough disk into a rectangle slightly larger than the 9×13-inch pan (about 11×15 inches).
- Transfer the dough to the prepared pan, pressing it into the corners and allowing excess to hang over the edges.
- Add the Filling:
- Pour the rhubarb-raspberry filling into the crust and spread evenly.
- Add the Top Crust:
- Roll out the second dough disk into a similar-sized rectangle.
- For a solid top, lay it over the filling, trim excess, and crimp the edges to seal. Cut a few slits for steam to escape.
- For a lattice top, cut the dough into 1-inch strips. Lay half the strips over the filling in one direction, then weave the remaining strips perpendicularly to create a lattice. Trim excess and crimp edges.
- Finish the Crust:
- Beat 1 egg and brush it lightly over the top crust for a golden finish.
- Sprinkle with 1 tbsp coarse sugar, if using, for a sparkly crunch.
- Bake:
- Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.
- If the edges brown too quickly, cover them with foil halfway through baking.
- Cool and Serve:
- Let the pie cool completely in the pan (about 2 hours) to allow the filling to set.
- Slice into 12 squares and serve at room temperature or slightly warmed.
Cooking Tips
- Cold Butter: Keep butter cold to ensure a flaky crust; chill the dough if it softens during rolling.
- Gentle Mixing: Stir the filling gently to keep raspberries intact for a beautiful presentation.
- Prevent Soggy Crust: Ensure the filling is thickened with cornstarch, and let the pie cool fully to set the juices.
- Lattice Tips: If weaving a lattice, work quickly to keep the dough cold, and use a ruler for even strips.
Assembly: Building the Perfect Raspberry-Rhubarb Slab Pie
This slab pie is all about layering a flaky crust with a vibrant fruit filling for a stunning dessert. Here’s how to make it look and taste amazing:
- Bottom Crust:
- Roll the dough evenly and press it firmly into the pan to support the filling.
- Allow slight overhang for crimping with the top crust.
- Filling:
- Spread the fruit mixture evenly to ensure consistent flavor in every slice.
- Avoid overfilling to prevent leakage during baking.
- Top Crust:
- For a solid top, ensure it covers the filling completely and seal edges well.
- For a lattice, weave strips tightly but gently to create a decorative pattern.
- Presentation Tips:
- Slice into neat squares and serve on a platter to showcase the colorful filling.
- Garnish with a dusting of powdered sugar or a scoop of vanilla ice cream for extra indulgence.
- Pair with a glass of iced tea or a dessert wine to complement the tart-sweet flavors.
Storage and Make-Ahead Tips
This slab pie is great for preparing ahead and stays fresh with proper storage:
- Room Temperature: Store covered at room temperature for up to 1 day.
- Refrigerator: Store in an airtight container or wrapped in the fridge for up to 4 days. Reheat in a 350°F (175°C) oven for 10–15 minutes to restore crispness.
- Freezer: Freeze baked pie in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat before serving. Alternatively, freeze unbaked pie and bake from frozen, adding 10–15 minutes to the baking time.
- Make-Ahead: Prepare the dough and filling up to 1 day in advance; assemble and bake just before serving.
- Serving Tip: Serve slightly warm for a softer filling or at room temperature for cleaner slices.
Recipe Variations
Get creative with these fun twists to make the pie your own:
- Strawberry-Rhubarb Slab Pie: Replace raspberries with strawberries for a classic pairing.
- Mixed Berry Slab Pie: Use a mix of raspberries, blueberries, and blackberries for a colorful filling.
- Spiced Rhubarb Pie: Add ½ tsp cinnamon or ginger to the filling for a warm spice note.
- Citrus Rhubarb Pie: Increase lemon juice to 2 tbsp or add 1 tsp orange zest for a citrusy twist.
- Gluten-Free Slab Pie: Use a gluten-free flour blend designed for baking and ensure all ingredients are gluten-free.
Conclusion
Raspberry-Rhubarb Slab Pie is the ultimate dessert for sharing, offering a perfect balance of tart rhubarb, sweet raspberries, and flaky crust in every bite. With its large format, stunning presentation, and crowd-pleasing flavors, it’s a must-try for picnics, potlucks, or any gathering. This recipe is so versatile and rewarding, you’ll want to make it a seasonal tradition. So grab your rolling pin, mix that filling, and get ready to enjoy a pie that’s pure fruity bliss for everyone!
Print
Raspberry-Rhubarb Slab Pie
Description
Craving a dessert that’s both tart and sweet, perfect for feeding a crowd? Look no further than Raspberry-Rhubarb Slab Pie! This delightful pie combines tangy rhubarb and juicy raspberries in a buttery, flaky crust, baked in a large pan for easy sharing. Ideal for picnics, potlucks, or family gatherings, this slab pie is a showstopper with its vibrant filling and golden crust.
Ingredients
For the Crust
-
All-Purpose Flour (2½ cups): Forms the base of the flaky, tender crust.
-
Salt (1 tsp): Enhances the crust’s flavor.
-
Granulated Sugar (1 tsp): Adds a touch of sweetness to the crust.
-
Unsalted Butter (1 cup, 2 sticks, cold and cubed): Creates a flaky texture when cut into the flour.
-
Ice Water (6–8 tbsp): Binds the dough without warming the butter, keeping the crust tender.
For the Filling
-
Rhubarb (3 cups, chopped): Provides a tart, tangy flavor that defines the pie.
-
Fresh Raspberries (2 cups): Add sweet, juicy bursts and vibrant color.
-
Granulated Sugar (1 cup): Sweetens the filling to balance the tartness.
-
Cornstarch (¼ cup): Thickens the filling to prevent it from being runny.
-
Lemon Juice (1 tbsp): Brightens the flavors and enhances the tartness.
-
Vanilla Extract (1 tsp): Adds a warm, sweet note to the filling.
For the Topping
-
Egg (1): Beaten for an egg wash, it gives the crust a golden, shiny finish.
-
Coarse Sugar (1 tbsp, optional): Adds a sparkly, crunchy topping.
Substitutions and Variations
-
Crust: Use half shortening for a softer crust, or a store-bought pie dough for convenience.
-
Fruit: Swap raspberries for strawberries or blackberries, or use more rhubarb for a tarter pie.
-
Sugar: Reduce to ¾ cup for a less sweet filling, or use brown sugar for a deeper flavor.
-
Cornstarch: Substitute with arrowroot or tapioca starch for similar thickening.
-
Gluten-Free: Use a gluten-free all-purpose flour blend designed for baking.
-
Vegan: Replace butter with vegan butter and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for the wash.
Instructions
-
Make the Crust:
-
In a large bowl, whisk together 2½ cups all-purpose flour, 1 tsp salt, and 1 tsp granulated sugar.
-
Add 1 cup cold, cubed unsalted butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
-
Add 6–8 tbsp ice water, one tablespoon at a time, mixing until the dough just comes together (it should hold when squeezed but not be sticky).
-
Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and chill in the refrigerator for 1 hour.
-
-
Prepare the Oven and Pan:
-
Preheat the oven to 375°F (190°C).
-
Lightly grease a 9×13-inch baking pan or line with parchment paper for easier removal.
-
-
Make the Filling:
-
In a large bowl, combine 3 cups chopped rhubarb, 2 cups fresh raspberries, 1 cup granulated sugar, ¼ cup cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla extract.
-
Stir gently to mix, being careful not to crush the raspberries. Set aside.
-
-
Roll Out the Bottom Crust:
-
On a lightly floured surface, roll out one dough disk into a rectangle slightly larger than the 9×13-inch pan (about 11×15 inches).
-
Transfer the dough to the prepared pan, pressing it into the corners and allowing excess to hang over the edges.
-
-
Add the Filling:
-
Pour the rhubarb-raspberry filling into the crust and spread evenly.
-
-
Add the Top Crust:
-
Roll out the second dough disk into a similar-sized rectangle.
-
For a solid top, lay it over the filling, trim excess, and crimp the edges to seal. Cut a few slits for steam to escape.
-
For a lattice top, cut the dough into 1-inch strips. Lay half the strips over the filling in one direction, then weave the remaining strips perpendicularly to create a lattice. Trim excess and crimp edges.
-
-
Finish the Crust:
-
Beat 1 egg and brush it lightly over the top crust for a golden finish.
-
Sprinkle with 1 tbsp coarse sugar, if using, for a sparkly crunch.
-
-
Bake:
-
Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.
-
If the edges brown too quickly, cover them with foil halfway through baking.
-
-
Cool and Serve:
-
Let the pie cool completely in the pan (about 2 hours) to allow the filling to set.
-
Slice into 12 squares and serve at room temperature or slightly warmed.
-
Cooking Tips
-
Cold Butter: Keep butter cold to ensure a flaky crust; chill the dough if it softens during rolling.
-
Gentle Mixing: Stir the filling gently to keep raspberries intact for a beautiful presentation.
-
Prevent Soggy Crust: Ensure the filling is thickened with cornstarch, and let the pie cool fully to set the juices.
-
Lattice Tips: If weaving a lattice, work quickly to keep the dough cold, and use a ruler for even strips
FAQs
Q: Can I use frozen fruit?
A: Yes! Use frozen rhubarb and raspberries without thawing; add 5–10 minutes to the baking time and ensure the filling bubbles.
Q: Is this pie healthy?
A: It’s a dessert, but rhubarb and raspberries add fiber and vitamins. Reduce sugar or use a whole-grain crust for a lighter version, and enjoy in moderation!
Q: Why is my filling runny?
A: Runny filling can result from insufficient cornstarch or not cooling the pie fully. Use the specified amount and let it cool completely to set.
Q: Can I use a different pan size?
A: A 9×13-inch pan is ideal. A smaller pan (8×8) will require less filling and a shorter bake time; a larger pan may need less time.
Q: How do I store leftovers?
A: Store at room temperature for 1 day, in the fridge for up to 4 days, or freeze for up to 2 months. See storage tips above for details.
Q: Can I make this vegan?
A: Yes! Use vegan butter, a flax egg for the wash, and ensure the sugar is vegan (some brands use bone char).