Raspberry-Rhubarb Slab Pie is a delightful dessert featuring a buttery crust filled with a sweet and tangy raspberry-rhubarb filling, topped with a vanilla icing drizzle.
– 3-1/4 cups all-purpose flour – 1 teaspoon salt – 1 cup butter – 3/4 cup plus 1 to 2 tablespoons 2% milk
– 1 large egg yolk, room temperature – 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
Step 1: Combine flour, salt, and butter in a bowl to form a crumbly mixture. Gradually add milk and egg yolk to form a dough, adjusting milk as needed.
Step 2: Divide dough into two portions, refrigerate until firm. Roll out larger portion into a rectangle and place in baking pan.
Step 3: Combine sugar and cornstarch in a large bowl. Add raspberries and rhubarb, toss to coat evenly with the sugar mixture, ensuring all fruit is well coated.
Step 4: Spoon the raspberry-rhubarb mixture into the prepared crust in the baking pan, spreading it out evenly.
Step 5: Roll out the remaining dough and place it over the filling. Seal the edges of the crust together and prick the top with a fork to allow steam to escape during baking.