Raspberry Slab Pie
User Reviews
4
Raspberry Slab Pie
Description
This Raspberry Slab Pie features two layers of pie crust enclosing a generous filling of raspberries tossed with sugar, cornstarch, and lemon juice to balance sweetness and thicken the filling during baking. The dough is rolled to fit a 9x13 pan, creating a wide, thin pie ideal for serving multiple people. Baking until the crust is golden ensures a crisp, flaky texture that contrasts with the juicy, soft berries inside. Slits in the top crust allow steam to escape, preventing sogginess.
The flavor is bright and sweet, with a subtle tartness from the raspberries and lemon juice. The cornstarch helps achieve the ideal filling consistency, so it holds together when sliced but remains juicy. Brushing the crust with cream and sprinkling coarse sugar creates an appealing golden sheen and slight crunch.
This pie suits casual celebrations or dessert after a meal. You can personalize it by using other berries or even frozen fruit without thawing. For a gluten-free variation, substitute the filling into a crisp recipe. Adding a scoop of ice cream or whipped cream on the side complements the warm pie.
Making the crust from scratch is encouraged for those with time, as it can enhance texture and flavor, but using store-bought crusts is an easy shortcut. Cooling the pie before slicing helps the filling set properly.
Ingredients
- 2 pie crust packages contain 2 single crusts each; dough for 2 double crusts
- 24 ounces raspberries fresh
- 1 1/4 cup sugar
- 1/4 cup cornstarch
- 1 Tbsp lemon juice
- cream optional, for brushing onto the pie crust
- coarse sugar optional, for dusting
Instructions
- Preheat oven to 375F
- Take two of the pie crusts and layer them one on top of the other. Roll them out of a floured surface to fit a 9x13 pan. the dough should come up the sides about 2 inches.
- Toss the berries with the sugar, cornstarch, and lemon juice. Turn them out into the pan and spread them out evenly.
- Layer the remaining 2 pie crusts and roll out to fit over the raspberries. I just rolled the dough and used the bottom of the pan as a guide to cut the dough to the exact shape.
- Cut a few slits in the dough to allow steam to escape while baking. Brush the crust with cream and dust with sugar, if using. Bake for 40 minutes or until the crust is golden.
- Let cool before slicing.
Notes
- Making your own pie crust is recommended but store-bought can be used for convenience.
- Frozen berries can be used directly without thawing.
- Substituting the raspberries with rhubarb can turn this into a crisp, gluten-free dessert.
- Serve with homemade wild blueberry ice cream to add a complementary flavor.
User Reviews
Overall Rating
4
You'll Also Love
