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Raspberry Slab Pie
4 from 52 votes

Raspberry Slab Pie

Raspberry Slab Pie uses layers of pie crust and a filling of fresh raspberries mixed with sugar, cornstarch, and lemon juice, baked together for a deep, sweet berry flavor and flaky crust. The pie's large size makes it great for gatherings, and brushing cream on the crust contributes to a golden finish. Optional touches like coarse sugar dusting add texture. This pie can be customized with different berries or used as a crisp for variety.

Servings: 12 servings
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 375F
  2. 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.
  3. Toss the berries with the sugar, cornstarch, and lemon juice. Turn them out into the pan and spread them out evenly.
  4. 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.
  5. 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.
  6. 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.