Raspberry-Rhubarb Slab Pie Recipe
- 3-1/4 cups King Arthur Unbleached 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
- VANILLA ICING:
- 1-1/4 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 5 to 6 teaspoons 2% milk
- 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 two portions so that one 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Raspberry-Rhubarb Slab Pie(27)
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This dessert is OUTSTANDING! It was one of the best desserts I've ever made!
Every one in my family LOVED these! They all went back for seconds!!
Help! I couldn't roll this dough out. I tried the method in the recipie and it stuck to the paper and once I pried it from that I just laid it on a lightly floured counter top and after baking it came out real hard. Not flakey and soft. I do like the flavor of the fruit filling. I used strawberries. I love the flavor of strawberry and rhubarb. I would love to try this again, although it took me a lot more time than the recipe calls for. I have never made a pie before so I would like to see if I can do it right. Suggestions would be appreciated.
This was absolutely fantastic and the crust super easy! I substituted strawberries for the raspberries. Took to a fellowship and got rave reviews!
I can't even roll out dough for a pie let alone an 18 x 13" piece !
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