Raspberry-Rhubarb Slab Pie
A double-crust slab pie filled with raspberries and rhubarb, finished with a vanilla icing drizzle and cut into squares.
Nutrition
Ingredients
| 3-1/4 cups | 720–60 ml | All-purpose flour |
| 1 tsp | 5 ml | Salt |
| 1 cup | 240 ml | Butter |
| 3/4 cup plus 1 to 2 tbsp | 2% milk | |
| 1 | Large egg yolk | |
| 2 cups | 480 ml | Sugar |
| 1/3 cup | 80 ml | Cornstarch |
| 5 cups | 1.2 l | Fresh or frozen unsweetened raspberries, thawed and drained |
| 3 cups | 720 ml | Sliced fresh or frozen rhubarb, thawed and drained |
| 1-1/4 cups | 240–60 ml | Confectioners' sugar (vanilla icing) |
| 1/2 tsp | 2.5 ml | Vanilla extract (vanilla icing) |
| 5 to 6 tsp | 25–30 ml | 2% milk (vanilla icing) |
Instructions
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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.
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Divide dough into two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate 1 hour or until easy to handle.
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Preheat oven to 375°. Roll out the larger portion of dough between two large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up the sides of the pan; trim pastry to edges of pan.
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In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into pastry.
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Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with a fork.
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Bake until golden brown, 45-55 minutes. Cool completely on a wire rack.
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For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.
Test Kitchen Tips: This pie dough can be made ahead of time and frozen; thaw overnight in the fridge. Before refrigerating or freezing the pie dough, shape it into two rectangles so it's easier to roll into larger rectangles later.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press the liquid out.
Nutrition Facts (1 piece): 247 calories, 8g fat (5g saturated fat), 29mg cholesterol, 159mg sodium, 42g carbohydrate (25g sugars, 2g fiber), 3g protein.