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
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All-Purpose Flour (2½ cups): Forms the base of the flaky, tender crust.
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Salt (1 tsp): Enhances the crust’s flavor.
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Granulated Sugar (1 tsp): Adds a touch of sweetness to the crust.
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Unsalted Butter (1 cup, 2 sticks, cold and cubed): Creates a flaky texture when cut into the flour.
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Ice Water (6–8 tbsp): Binds the dough without warming the butter, keeping the crust tender.
For the Filling
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Rhubarb (3 cups, chopped): Provides a tart, tangy flavor that defines the pie.
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Fresh Raspberries (2 cups): Add sweet, juicy bursts and vibrant color.
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Granulated Sugar (1 cup): Sweetens the filling to balance the tartness.
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Cornstarch (¼ cup): Thickens the filling to prevent it from being runny.
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Lemon Juice (1 tbsp): Brightens the flavors and enhances the tartness.
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Vanilla Extract (1 tsp): Adds a warm, sweet note to the filling.
For the Topping
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Egg (1): Beaten for an egg wash, it gives the crust a golden, shiny finish.
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Coarse Sugar (1 tbsp, optional): Adds a sparkly, crunchy topping.
Substitutions and Variations
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Crust: Use half shortening for a softer crust, or a store-bought pie dough for convenience.
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Fruit: Swap raspberries for strawberries or blackberries, or use more rhubarb for a tarter pie.
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Sugar: Reduce to ¾ cup for a less sweet filling, or use brown sugar for a deeper flavor.
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Cornstarch: Substitute with arrowroot or tapioca starch for similar thickening.
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Gluten-Free: Use a gluten-free all-purpose flour blend designed for baking.
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Vegan: Replace butter with vegan butter and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for the wash.
Instructions
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Make the Crust:
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In a large bowl, whisk together 2½ cups all-purpose flour, 1 tsp salt, and 1 tsp granulated sugar.
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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.
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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).
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Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and chill in the refrigerator for 1 hour.
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Prepare the Oven and Pan:
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Preheat the oven to 375°F (190°C).
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Lightly grease a 9×13-inch baking pan or line with parchment paper for easier removal.
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Make the Filling:
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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.
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Stir gently to mix, being careful not to crush the raspberries. Set aside.
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Roll Out the Bottom Crust:
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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).
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Transfer the dough to the prepared pan, pressing it into the corners and allowing excess to hang over the edges.
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Add the Filling:
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Pour the rhubarb-raspberry filling into the crust and spread evenly.
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Add the Top Crust:
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Roll out the second dough disk into a similar-sized rectangle.
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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.
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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.
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Finish the Crust:
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Beat 1 egg and brush it lightly over the top crust for a golden finish.
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Sprinkle with 1 tbsp coarse sugar, if using, for a sparkly crunch.
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Bake:
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Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.
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If the edges brown too quickly, cover them with foil halfway through baking.
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Cool and Serve:
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Let the pie cool completely in the pan (about 2 hours) to allow the filling to set.
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Slice into 12 squares and serve at room temperature or slightly warmed.
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Cooking Tips
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Cold Butter: Keep butter cold to ensure a flaky crust; chill the dough if it softens during rolling.
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Gentle Mixing: Stir the filling gently to keep raspberries intact for a beautiful presentation.
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Prevent Soggy Crust: Ensure the filling is thickened with cornstarch, and let the pie cool fully to set the juices.
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Lattice Tips: If weaving a lattice, work quickly to keep the dough cold, and use a ruler for even strips