This slab pie is a rustic twist on the classic fruit pie, baked in a sheet pan for easy slicing and sharing. The filling combines juicy raspberries and tangy rhubarb, sweetened just enough to balance their natural zing. Encased in a buttery, golden crust and finished with a vanilla glaze, it’s a dessert that’s both nostalgic and fresh. Whether you’re serving it at a picnic, potluck, or family dinner, this pie delivers big flavor and even bigger smiles.
Ingredients:
For the Crust:
- 3 ¼ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- ¾ cup 2% milk + 1–2 tablespoons extra if needed
- 1 large egg yolk
For the Filling:
- 5 cups fresh or frozen raspberries (thawed and drained if frozen)
- 3 cups fresh or frozen rhubarb, sliced (thawed and drained if frozen)
- 2 cups granulated sugar
- ⅓ cup cornstarch
For the Vanilla Glaze:
- 1 ¼ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- 5–6 teaspoons 2% milk
🔥 Instructions:
1. Make the Dough
In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate bowl, whisk the egg yolk into ¾ cup milk. Gradually add to the flour mixture, tossing with a fork until the dough just comes together. Add extra milk 1 tablespoon at a time if needed. Divide the dough into two portions—one slightly larger than the other—and wrap each in plastic. Chill for at least 1 hour.
2. Prepare the Filling
In a large bowl, stir together sugar and cornstarch. Add raspberries and rhubarb, tossing gently to coat. Let sit while you roll out the crust.
3. Roll Out the Bottom Crust
Preheat oven to 375°F (190°C). Roll out the larger dough portion between two sheets of floured wax paper into an 18×13-inch rectangle. Transfer to an ungreased 15×10×1-inch baking pan. Press into the bottom and up the sides. Trim excess dough to fit the pan.
4. Add the Filling
Spoon the fruit mixture evenly into the crust. Don’t worry about perfection—just aim for even distribution.
5. Top Crust and Seal
Roll out the second dough portion and place it over the filling. Fold the bottom crust edges over the top and pinch to seal. Use a fork to crimp the edges and prick the top crust all over to allow steam to escape.
6. Bake
Bake for 45–55 minutes, or until the crust is golden brown and the filling is bubbling. Cool completely on a wire rack before glazing.
7. Make the Glaze
Whisk together confectioners’ sugar, vanilla, and milk until smooth and drizzle-able. Adjust consistency with more sugar or milk as needed.
8. Glaze and Serve
Drizzle glaze over the cooled pie. Slice into squares and serve with whipped cream, ice cream, or just as-is for a sweet-tart treat.
🍽️ Serving Suggestions:
- Serve warm or chilled with vanilla ice cream
- Pair with mint tea or berry lemonade
- Add a dollop of whipped cream and fresh mint for flair
- Enjoy leftovers for breakfast with Greek yogurt
💡 Tips & Variations:
- Fruit Swap: Try strawberries, blackberries, or a mix of berries
- Spice Boost: Add cinnamon or cardamom to the filling
- Crunchy Top: Brush with egg wash and sprinkle turbinado sugar before baking
- Make Ahead: Bake and freeze slices for up to 2 months
- Sugar-Free Option: Use a sugar substitute and skip the glaze
This slab pie is everything you love about homemade desserts—flaky, fruity, and full of heart. With your flair for festive and indulgent creations, My, this one’s a perfect addition to your summer baking lineup.
Want a tropical twist next? I’ve got a mango coconut dream cake that’ll whisk you away 😄.