Raspberry Rhubarb Slab Pie with Buttery Crust

🍓 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 ✨

👩‍🍳 Instructions