Description: This Raspberry-Rhubarb Slab Pie is a delightful and easy-to-make dessert, perfect for feeding a crowd. The tartness of the rhubarb pairs beautifully with the sweetness of fresh raspberries, all encased in a flaky, buttery crust. It’s a quintessential summer treat that’s sure to impress!
Ingredients:
For the Crust:
2 1/2 cups all-purpose flour: The foundation of our flaky and tender crust. All-purpose flour provides the perfect balance of gluten development, ensuring a sturdy yet delicate texture. 1 tsp salt: Enhances the flavors of the crust and balances the sweetness of the filling. Don’t skip it! 1 tsp granulated sugar: Adds a subtle sweetness to the crust, complementing the fruit filling. 1 cup (2 sticks) unsalted butter, cold and cubed: The key to a flaky crust! Cold butter creates pockets of steam during baking, resulting in layers of deliciousness. Make sure it’s properly chilled. 6–8 tbsp ice water: Binds the dough together without overworking the gluten. Use just enough to form a cohesive dough. Add it gradually to avoid a sticky mess.
For the Filling:
3 cups rhubarb, chopped: Rhubarb provides a delightful tartness that balances the sweetness of the raspberries. Fresh rhubarb is best, but frozen can be used in a pinch (thaw and drain any excess liquid first). 2 cups fresh raspberries: Bursting with juicy sweetness, raspberries complement the tart rhubarb perfectly. If using frozen raspberries, add them frozen to prevent them from becoming mushy. 1 cup granulated sugar: Sweetens the filling and draws out the juices from the fruit. Adjust the amount based on your preference and the tartness of your rhubarb. 1/4 cup cornstarch: Thickens the filling as it bakes, preventing it from becoming too runny. 1 tbsp lemon juice: Brightens the flavors of the filling and adds a touch of acidity. 1 tsp vanilla extract: Enhances the overall flavor profile of the filling, adding a warm and comforting note.
For Finishing:
1 egg (for egg wash): Gives the crust a beautiful golden-brown sheen. 1 tbsp coarse sugar (optional, for topping): Adds a delightful crunch and sparkle to the finished pie.
Preparation:
Step 1: Prepare the Dough:
In a large bowl, whisk together the all-purpose flour, salt, and granulated sugar until well combined. This ensures even distribution of the ingredients.
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small pieces, about the size of peas. This process is crucial for creating flaky layers in the crust. Avoid overworking the dough, as this can lead to a tough crust.
Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding ice water until the dough just begins to come together. Be careful not to add too much water, as this can also result in a tough crust. The dough should be slightly shaggy but not sticky.
Divide the dough in half, shape each half into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour. This chilling period allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
Step 2: Prepare the Filling:
In a large bowl, combine the chopped rhubarb, fresh raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently stir to mix the ingredients without breaking the raspberries. The cornstarch will help to thicken the filling as it bakes, preventing it from becoming too runny. The lemon juice adds a bright, acidic note that complements the sweetness of the fruit.
Step 3: Assemble the Slab Pie:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking pan to prevent the pie from sticking.
On a lightly floured surface, roll out one of the dough disks into a rectangle slightly larger than the baking pan. Carefully transfer the rolled-out dough to the pan, pressing it into the corners and letting any excess dough hang over the edges.
Pour the fruit filling into the prepared crust and spread it evenly.
Roll out the second dough disk on a lightly floured surface. You can either lay the entire sheet of dough over the top of the filling, or you can cut it into strips to create a lattice pattern. If creating a lattice, gently weave the strips over and under each other, pressing the ends to the edge of the bottom crust.
Trim any excess dough from the edges of the pie and crimp the edges to seal the filling inside. You can use a fork to create a decorative pattern or simply pinch the edges together with your fingers.
Step 4: Bake the Pie:
In a small bowl, beat the egg to create an egg wash. Brush the egg wash over the entire surface of the crust to give it a beautiful golden-brown color. If desired, sprinkle the crust with coarse sugar for added sweetness and a crunchy texture.
Bake the pie in the preheated oven for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can tent it with aluminum foil to prevent it from burning.
Step 5: Cool and Serve:
Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to set properly and prevents it from being too runny.
Why you will love this recipe:
This Raspberry-Rhubarb Slab Pie is the perfect dessert for any occasion. The combination of tart rhubarb and sweet raspberries creates a flavor explosion that is both refreshing and satisfying. The flaky, buttery crust provides the perfect textural contrast to the soft, juicy filling. This recipe is also incredibly easy to make, especially with the slab pie format, which eliminates the fuss of individual pies. It’s perfect for potlucks, summer barbecues, or any time you need to feed a crowd. Plus, the vibrant colors of the fruit make it a visually stunning dessert that is sure to impress your guests.
Serving Suggestions:
Serve the Raspberry-Rhubarb Slab Pie warm or at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat. A light dusting of powdered sugar adds a touch of elegance. Serve with a warm beverage such as coffee or tea. This pie is also delicious as a breakfast or brunch option!
Tips:
Use cold butter and ice water for the flakiest crust. Don’t overwork the dough, as this can lead to a tough crust. Adjust the amount of sugar in the filling to your preference. If using frozen raspberries, add them frozen to prevent them from becoming mushy. Tent the crust with aluminum foil if it starts to brown too quickly. Let the pie cool completely before slicing to allow the filling to set. For a richer flavor, add a pinch of ground ginger or cinnamon to the filling. The pie can be stored in the refrigerator for up to 3 days.
Prep Time: 25 minutes Cook Time: 50 minutes Total Time: 1 hour 15 minutes
Nutritional Information: (Approximate per serving)
Calories: 310 kcal Protein: 3g Sodium: 150mg (values may vary depending on ingredients)
Conclusion:
The Raspberry-Rhubarb Slab Pie is a testament to the simple joys of baking. It’s a dessert that combines comforting flavors with a beautiful presentation, making it a showstopper at any gathering. The balance of tartness and sweetness, combined with the flaky crust, creates a truly unforgettable experience. So gather your ingredients, preheat your oven, and get ready to create a pie that will delight your family and friends! This recipe is a must-try for anyone who loves fruit pies and is looking for an easy and delicious way to showcase the flavors of summer.
Questions and Answers about this Recipe:
Q1: Can I use frozen rhubarb instead of fresh?
A: Yes, you can use frozen rhubarb. Make sure to thaw it completely and drain any excess liquid before adding it to the filling. This will help prevent the filling from becoming too watery.
Q2: Can I make the pie crust ahead of time?
A: Absolutely! Making the pie crust ahead of time is a great way to save time on the day you plan to bake the pie. You can make the dough, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 2 days, or in the freezer for up to 2 months. When ready to use, thaw the dough in the refrigerator overnight.
Q3: Can I substitute other fruits in this recipe?
A: Yes, you can definitely experiment with other fruits! Strawberries, blueberries, or blackberries would all be delicious substitutes for the raspberries. You could also add a combination of fruits for a more complex flavor profile. Just be mindful of the sweetness and tartness of the fruits you choose, and adjust the amount of sugar accordingly.
Q4: What if my pie crust is browning too quickly?
A: If your pie crust is browning too quickly, you can tent it with aluminum foil. Simply loosely cover the pie with a sheet of aluminum foil to protect the crust from further browning. Remove the foil during the last 10-15 minutes of baking to allow the crust to finish browning.
Q5: How do I prevent the bottom crust from getting soggy?
A: To prevent the bottom crust from getting soggy, make sure to preheat your oven thoroughly and bake the pie on the bottom rack. This will help to ensure that the bottom crust cooks properly. You can also blind bake the bottom crust for 10-15 minutes before adding the filling. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans. This will help to prevent the crust from puffing up during baking.
