Raspberry Rhubarb Slab Pie with Buttery Crust

👩‍🍳 Instructions

1. Make the Crust:

1. In a large bowl, whisk together flour, salt, and sugar.
2. Cut in cold butter using a pastry blender or fingers until the mixture resembles coarse crumbs.
3. Add ice water 1 tablespoon at a time, mixing just until the dough comes together.
4. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the Filling:

5. In a large bowl, combine chopped rhubarb, raspberries, sugar, cornstarch, lemon zest, lemon juice, vanilla, and a pinch of salt.
6. Stir well and let the mixture sit for 10–15 minutes to release juices.

3. Preheat Oven:

7. Preheat oven to 400°F (200°C). Line a 10×15-inch rimmed baking sheet with parchment paper.

4. Assemble the Pie:

8. Roll out the first dough disc to fit the bottom and sides of the baking sheet. Gently press into corners and trim excess.
9. Spread the filling evenly over the crust.
10. Roll out the second dough disc and place over the top. You can cut into strips for a lattice, or leave whole and cut slits for steam.
11. Seal and crimp the edges. Brush the top with egg wash and sprinkle with coarse sugar.

5. Bake:

12. Bake for 40–50 minutes, or until the crust is golden brown and the filling is bubbling.
13. If the edges brown too quickly, tent them loosely with foil.

6. Cool and Serve: