Raspberry Rhubarb Slab Pie

Slab pie is a pastry baked in a jelly-roll pan and cut like bar cookies. Give this Raspberry Rhubarb Slab Pie for sure!

3 1/4 cup all-purpose flour

1 tsp. salt

1 cup butter

3/4 cup + 1-2 Tbsp. milk

1 egg yolk

2 cups sugar

1/3 cup cornstarch

5 cups fresh or frozen unsweetened raspberries, thawed and drained

3 cups fresh or frozen rhubarb, thawed and drained

Vanilla icing:

1 1/4 cups powdered sugar

1/2 tsp. vanilla extract

5-6 tsp. milk

In a large bowl combine flour and salt, cut in butter until crumbly.

Whisk 3/4 cup milk and egg yolk and gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk 1 Tbsp. at a time if needed.

Divide dough into 2 portions, so that one is slightly larger than the other. Wrap each in plastic wrap and refrigerate 1 hour.

Preheat oven to 375 degrees. Roll out larger portion of dough between 2 sheets of lightly floured waxed paper, into 15 x 10 x 1 inch baking pan.

Press onto bottom and up sides of baking pan. Trim pastry to edges of pan.

In a large bowl combine sugar and cornstarch. Add raspberries and rhubarb, toss to coat.

Spoon into pastry. Roll out remaining dough and place over filling. Fold bottom pastry over edge of top pastry, seal with a fork.

Bake 45-55 minutes or until golden brown. Cool completely on wire rack.

For vanilla icing: combine powdered sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over pie. Cut pie into squares.

Yield 2 dozen


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