Print

Raspberry Slab Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

This delightful Raspberry Slab Pie features a buttery, flaky pastry crust filled with a luscious homemade raspberry filling. With a perfectly balanced sweetness and a hint of lemon, this pie is baked until golden brown, making it an ideal dessert to serve with vanilla ice cream for any occasion.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes plus 2 hours chilling time
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Pastry

  • 1 ½ cups (215g) all-purpose flour
  • 3 tbsp (40g) granulated sugar
  • ½ tsp salt
  • ½ cup plus 1 tbsp (125g) cold unsalted butter, cut into small pieces
  • 4-5 tbsp (60-75ml) cold water

Filling

  • 2 cups (8oz/227g) fresh or frozen raspberries
  • ⅓ cup (65g) granulated sugar
  • 2 tsp (10ml) freshly squeezed lemon juice
  • 2 tsp (6g) all-purpose flour

Topping

  • 1 egg, well beaten
  • 2 tsp coarse sugar (for sprinkling)

Instructions

  1. Make the pastry: Whisk together the flour, sugar, and salt in a large bowl. Add the cold butter pieces and use your fingertips to rub them into the flour until the mixture resembles coarse crumbs with some larger pea-sized butter pieces. Alternatively, use a stand mixer on medium-low speed to break down the butter, finishing by hand for the correct texture.
  2. Bring the dough together: Drizzle cold water over the flour mixture one tablespoon at a time, gently tossing with a fork after each addition until the dough holds together in clumps when squeezed. You may not need all the water. Turn the dough onto a lightly floured surface, press in any loose bits, divide the dough into two halves, wrap securely in plastic wrap, and refrigerate for at least 2 hours or overnight.
  3. Prepare the filling: Combine raspberries and sugar in a small saucepan over medium-low heat. Simmer for 5-7 minutes until the mixture becomes soupy. Stir in lemon juice and increase heat to a gentle boil, cooking for 10-15 minutes until thickened. Transfer to a clean bowl, stir in flour to thicken further, then cool completely. Refrigerate for at least 1 hour. The filling can be made 1-2 days in advance.
  4. Roll out the base dough and assemble: Roll one half of the chilled dough on a lightly floured surface to about ⅛-inch thickness, forming a large rectangle or circle to fit a rectangular tart pan or 9-inch round tart pan. Fit the dough into the pan, pressing up the sides, and prick the base a few times with a fork. Spread the chilled raspberry filling evenly inside the pastry case.
  5. Roll out the top pastry: Roll out the remaining dough half with the same thickness and shape. Optionally, use a small cookie cutter to cut decorative holes in the top crust. Gently place this top crust over the filling and press the edges to seal. Trim any excess pastry. Place the assembled pie on a baking tray and freeze while preheating the oven to ensure the pastry stays flaky.
  6. Preheat the oven: Set the oven to 375°F (190°C).
  7. Finish and bake: Lightly brush the top crust with the beaten egg and sprinkle evenly with coarse sugar. Use a sharp knife to cut a few small incisions on top to allow steam to escape during baking. Bake the pie for 30-40 minutes or until the crust is golden brown and cooked through. Transfer to a wire rack and allow to cool completely before slicing. Serve with vanilla ice cream for an extra special treat.

Notes

  • Using cold butter and cold water is key to achieving a flaky pastry crust.
  • The filling can be prepared ahead to save time on the day of baking.
  • Freezing the assembled pie before baking helps keep the crust crisp and prevents sogginess.
  • Adjust sugar in the filling to taste, especially if using very sweet or tart raspberries.
  • For a decorative touch, cut out shapes or patterns in the top crust.

Find it online: https://cheftinaskitchen.com/raspberry-slab-pie-recipe/