Raspberry Rhubarb Slab Pie

By KeyIngredient

If using frozen rhubarb, measure while still frozen, thaw completely. Drain in colander but do not press liquid out.

Ingredients

• Icing:
• 3 1/4 c. flour
• 1 tsp. salt
• 1 c. butter (not softened)
• 3/4 c. plus 1 to 2 Tbsp. 2% milk
• 1 egg yolk
• 2 c. sugar
• 1/3 c. cornstarch
• 5 c. fresh or frozen unsweetened raspberries,
• thawed and drained
• 3 c. sliced fresh or frozen rhubarb, thawed and drained
• 1 1/4 c. powdered sugar
• 1/2 tsp. vanilla
• 5 to 6 tsp. 2% milk

Preparation

Step 1

1. In large bowl combine flour and salt; cut in butter until crumbly. Whisk 3/4 c. milk and egg yolk; gradually add to flour mixture, tossing with fork until dough forms a ball. Add additional milk, 1 Tbsp. at a time, if necessary.

2. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle.

3. Roll out larger portion of dough between 2 sheets of lightly floured waxed paper into an 18" x 13" rectangle. Transfer to an ungreased 15x10x1 baking pan. Press onto bottom and up sides of pan; trim pastry to 1/2" above edges of pan.

4. In large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss together to coat. Spoon into pastry.

5. Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with fork.

6. Bake at 375 for 45-55 min. or until golden brown. Cool completely on wire rack.

7. For icing, combine powdered sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut into squares.