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Raspberry-Rhubarb Slab Pie


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Rate this recipe 4.4/5 (49 Votes)


  • 3-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup butter
  • 3/4 cup plus 1 to 2 tablespoons 2% milk
  • 1 egg yolk
  • 2 cups sugar
  • 1/3 cup cornstarch
  • 5 cups fresh or frozen unsweetened raspberries, thawed and drained
  • 3 cups sliced fresh or frozen rhubarb, thawed and drained
  • 1-1/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 5 to 6 teaspoons 2% milk


Adapted from


Step 1

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

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

* 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.

* Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18-in. x 13-in. rectangle.

* Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan.

* Press onto the bottom and up the sides of 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; place over filling.

* Fold bottom pastry over edge of top pastry; seal with a fork.

* Prick top with a fork.

* Bake at 375° for 45-55 minutes or until golden brown.

* Cool completely on a wire rack.

~ For icing:

* Combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency.

* Drizzle over pie.

* Cut pie into squares. Yield: 2 dozen.


** Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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