Raspberry Rhubarb Slab Pie

Ingredients :

For the Pie Dough (Double Crust):

• 2 ½ cups all purpose flour
• 1 tsp salt
• 1 tbsp granulated sugar
• 1 cup (2 sticks) cold unsalted
• butter, cubed
  6–8 tbsp ice water

For the Filling:

• 3 cups chopped rhubarb (about
• ½-inch pieces)
• 2 ½ cups fresh or frozen raspberries
• 1 cup granulated sugar (adjust to taste)
• ¼ cup cornstarch
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tsp vanilla extract

For Assembly:

• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (optional, for topping)

Instructions :

1. Make the dough: In a large bowl, whisk flour, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, mixing gently until dough holds together. Divide in two, wrap in plastic wrap, and chill for at least 1 hour.
2. Prepare the filling: In a large bowl, combine chopped rhubarb, raspberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla. Stir gently and set aside.
3. Preheat oven: Set oven to 400°F (200°C). Grease a 9×13-inch baking pan or line with parchment paper.
4. Assemble the pie: Roll out one dough disc and fit it into the bottom of the pan, allowing some overhang. Pour in the fruit filling. Roll out the second disc and place it over the filling. Crimp edges to seal, and cut slits or design a lattice top for venting.
5. Brush and bake: Brush top crust with beaten egg and sprinkle with coarse sugar. Bake for 40–45 minutes or until the crust is golden and filling is bubbly.
6. Cool and serve: Let pie cool completely before slicing. Serve warm or at room temperature with whipped cream or ice cream.