🍓 Raspberry Rhubarb Slab Pie with Buttery Crust 🌿🥧
This bright and tangy Raspberry Rhubarb Slab Pie is the perfect way to feed a crowd! A tender, flaky homemade crust wraps around a juicy, sweet-tart filling of fresh raspberries and rhubarb, all topped with a golden egg-washed top crust and a sprinkle of coarse sugar. Serve it as a spring or summer centerpiece, with whipped cream or vanilla ice cream for the ultimate finish!
🧾 Ingredients
For the Crust (or use 2 store-bought crusts):
- 2½ cups all-purpose flour
- 1 tsp salt 🧂
- 1 tbsp sugar
- 1 cup (2 sticks) cold unsalted butter, cubed 🧈
- 6–8 tbsp ice water ❄️💧
For the Filling:
- 3 cups fresh rhubarb, chopped 🌿
- 2 cups fresh raspberries 🍓
- 1¼ cups granulated sugar (adjust to taste) 🍚
- ¼ cup cornstarch or tapioca starch 🌽
- Zest and juice of 1 lemon 🍋
- 1 tsp vanilla extract 🍦
- Pinch of salt 🧂
For Assembly:
- 1 egg + 1 tbsp water (for egg wash) 🥚
- Coarse sugar for sprinkling ✨
