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Introduction: A Fresh Take on Classic Pie That Feeds a Crowd
When warm weather arrives, so do the cravings for fresh, fruity desserts that taste like sunshine in every bite. Enter the raspberry-rhubarb slab pie—a vibrant, juicy dessert that combines tart rhubarb with sweet raspberries in a buttery, golden-brown crust. This pie isn’t just delicious; it’s designed to serve a crowd, making it perfect for summer gatherings, potlucks, and weekend cookouts.
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What sets slab pie apart from traditional round pies is its size and versatility. Baked in a rimmed sheet pan instead of a pie dish, it’s flatter, easier to cut into squares, and ideal for sharing. Whether you’re hosting a backyard party or just want to enjoy seasonal fruit in a new way, this slab pie recipe is a showstopper that balances sweet and tangy flavors with rich, flaky pastry.
Why Raspberry and Rhubarb Make the Perfect Pair
The combination of raspberries and rhubarb is nothing short of culinary magic. Rhubarb’s bright, acidic bite is mellowed by the natural sweetness of ripe raspberries, creating a flavor contrast that’s both exciting and balanced.
Raspberries also bring a rich red hue to the filling, making the pie visually appealing. Their juiciness complements the fibrous texture of rhubarb, ensuring every bite delivers both softness and a little bite. This duo works especially well in slab pies, where the shallow filling cooks evenly, producing a jammy consistency that doesn’t overwhelm the crust.
What Is a Slab Pie, and Why You’ll Love It
Unlike traditional pies, slab pies are made in rectangular baking sheets, which makes them easier to portion and perfect for feeding a group. Here are some standout benefits of choosing a slab pie:
Feeds more people: Ideal for events, parties, or meal prepping desserts ahead of time
Easier to serve: Cuts into squares, making it less messy and more manageable
Customizable: Can be adapted with different fruits, spices, and toppings
From a practical perspective, slab pies also bake more quickly and evenly due to their larger surface area. This means you’ll spend less time waiting and more time enjoying.
Ingredients You’ll Need for Raspberry-Rhubarb Slab Pie
For a successful slab pie, start with high-quality, fresh ingredients. Here’s what you’ll need for this seasonal favorite:
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For the filling
3 cups fresh raspberries
4 cups chopped rhubarb (½-inch pieces)
1 ¼ cups granulated sugar
¼ cup cornstarch
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1 tablespoon lemon juice
1 teaspoon vanilla extract
For the crust
3 ¾ cups all-purpose flour
1 tablespoon granulated sugar
1 ½ teaspoons salt
1 ½ cups cold unsalted butter (cut into small cubes)
¾ cup ice water (as needed)
For finishing
1 egg (beaten with 1 tablespoon of water, for egg wash)
Coarse sugar for sprinkling (optional)
Using fresh fruit ensures the best flavor, but frozen fruit can also work—just be sure to thaw and drain it properly to avoid excess moisture.
Step-by-Step Guide to Making the Perfect Slab Pie
Creating a slab pie may sound intimidating, but it’s actually straightforward with the right preparation. Follow these detailed steps to ensure success every time.
1. Prepare the dough
In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs. Gradually add ice water until the dough just comes together. Divide it into two disks, wrap in plastic, and chill for at least one hour.
2. Make the filling
In a large bowl, combine raspberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla. Stir gently to coat the fruit evenly. Let the mixture sit for 10 minutes to help activate the thickening properties of the cornstarch.
3. Roll out and assemble the pie
Preheat your oven to 400°F (200°C). On a floured surface, roll out one disk of dough to fit a 10×15-inch rimmed baking sheet. Transfer the dough to the pan and press it into the edges. Pour the filling evenly into the crust.
Roll out the second dough disk and place it over the filling. Trim and crimp the edges to seal. Cut slits in the top crust for steam to escape. Brush with egg wash and sprinkle with coarse sugar if desired.
4. Bake to golden perfection
Bake for 40–50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges begin to brown too quickly, cover them with foil.
5. Cool and serve
Let the pie cool completely before slicing to allow the filling to set. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Tips for Slab Pie Success
Use cold butter: This ensures a flaky crust. Always chill your dough and work quickly to keep the butter from melting.
Don’t skip the egg wash: It gives the crust a beautiful golden sheen and helps any sugar topping adhere.
Allow cooling time: Slab pies need time to set. Cutting too early may result in a runny filling.
Serving and Storage Suggestions
This raspberry-rhubarb slab pie is best enjoyed within two days, though it can be stored in the refrigerator for up to five. Cover loosely with foil or plastic wrap.
To reheat, place slices on a baking sheet in a 300°F oven for 10 minutes. Avoid microwaving, which can make the crust soggy.
For extra flair, try serving slices with lemon zest, a drizzle of honey, or even a dollop of crème fraîche.
Why This Recipe is Perfect for Monetized Food Blogs
This raspberry-rhubarb slab pie recipe is packed with seasonal appeal, which is highly attractive to readers searching for summer desserts. With its high search potential, inclusion of niche ingredients like rhubarb, and multiple natural ad break points, the article is primed for AdSense optimization.
Key monetization benefits include:
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Built-in content expansion: Opportunities for internal linking to other pie crust tutorials, fruit preparation guides, or topping suggestions.
Conclusion: A Must-Try Recipe for Any Dessert Lover
Raspberry-rhubarb slab pie is more than just a pretty dessert—it’s a celebration of seasonal fruit, a practical solution for feeding guests, and a rewarding baking project for both beginners and experienced home bakers. With its perfect balance of tart and sweet, flaky crust, and crowd-pleasing format, this recipe earns a permanent spot in any summer dessert lineup.
So the next time you’re faced with an abundance of rhubarb or spot plump raspberries at the farmer’s market, consider skipping the traditional pie dish. Go big with a slab pie that’s as easy to make as it is to devour—one square at a time.
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