Name: Raspberry Slab Pie Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 packages refrigerated pie crusts (each containing 2 single crusts) or dough for 2 double crusts; 24 ounces fresh raspberries; 1 1/4 cups sugar; 1/4 cup cornstarch; 1 tablespoon lemon juice; Cream for brushing onto the pie crust; Coarse sugar for dusting

If you love vibrant berry desserts that are as simple to make as they are delicious, you're going to adore this Raspberry Slab Pie Recipe. It's bursting with fresh raspberries nestled inside a flaky, golden crust—perfect for berry season or any time you want a sweet, homey treat.

The image shows a rectangular pie with a golden-brown crust in a metal baking pan placed on a white marbled surface. The crust is flaky and slightly cracked with sugar granules sprinkled on top, and there are curved slits in the center for ventilation. One square piece of the pie has been taken out and is resting on a small metal spatula with a wooden handle next to the pan. The inside filling is a deep, bright red, slightly spilling out onto the white marbled surface, creating a shiny, juicy look. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Raspberry Slab Pie Recipe
Top Tip
How to Serve Raspberry Slab Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Slab Pie Recipe

Why You'll Love This Recipe

I’m pretty obsessed with this slab pie—there’s something so satisfying about slicing into a big, shareable pan of fresh berries wrapped in buttery crust. It’s easy enough for a weeknight but special enough for company.

Easy Prep: Using refrigerated pie crust keeps things quick without skimping on homemade flavor.
Perfect Portion: This 9x13 inch slab pie serves 12, great for gatherings or meal prep desserts.
Fresh & Tangy: Ripe raspberries combined with lemon juice bring just the right balance of sweet and tart.
Beautiful Finish: Brushing the crust with cream and sprinkling coarse sugar makes for a golden, sparkling top.

Ingredients & Why They Work

Picking fresh, ripe raspberries is key—they’re the star here! I like to grab refrigerated pie crust from the grocery store for a shortcut, but you can definitely use homemade dough if you prefer. A few pantry staples round out the filling to keep that bright, luscious flavor.

Flat lay of fresh red raspberries spilling loosely, a small white ceramic bowl filled with granulated white sugar, a small white bowl containing fine white cornstarch powder, a small white bowl with pale yellow lemon juice, two whole uncracked brown pie crust dough discs layered on a simple white ceramic plate, a small white bowl holding cream, and a few crystals of coarse sugar scattered neatly on the side, all arranged symmetrically and spaced evenly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated pie crusts: Convenient and flaky, stacking two crusts gives you that rich, buttery texture without fuss.
Fresh raspberries: Fresh berries provide the best flavor and texture—frozen can work if well drained.
Sugar: Sweetens the raspberries to balance their natural tartness.
Cornstarch: Thickens the filling so it sets nicely without being runny.
Lemon juice: Adds brightness and highlights the raspberry flavor.
Cream (optional): Brushing it on helps the crust brown beautifully and adds a subtle richness.
Coarse sugar (optional): Sprinkled on top, it creates a sparkling, crunchy finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Raspberry Slab Pie Recipe is how flexible it is—you can easily tweak it to suit your taste or the occasion. Whether you want to switch up the berries, add some texture, or make it a bit more special, there’s a variation that fits just right.

Add a Crunchy Twist: I sometimes sprinkle sliced almonds or chopped pecans on top of the raspberry filling before adding the top crust. It adds a lovely crunch that contrasts beautifully with the juicy berries.
Berry Mix: While fresh raspberries shine here, I’ve also enjoyed this slab pie with a mixed berry filling—blueberries, blackberries, and raspberries combined make for a colorful and flavorful dessert.
Gluten-Free Option: For those who need it, swapping in a gluten-free pie crust works well. Just be mindful that some gluten-free doughs are more fragile and may require gentle handling.
Make It Vegan: Use a dairy-free pie crust and swap out the cream brushing for a plant-based milk like almond or oat milk. The coarse sugar topping still gives a delightful sparkle.
Extra Zesty: Adding a teaspoon of orange zest to the filling brightens up the tangy raspberry flavor and makes the pie even more aromatic.

Step-by-Step: How I Make Raspberry Slab Pie Recipe

A square piece of fruit pie with a golden-brown flaky crust on top and a bright red, juicy fruit filling visible around the edges and underneath. On top of the pie is a scoop of white ice cream melting slightly. A fork at the bottom left corner holds a bite of the red fruit filling and crust. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm Up the Oven and Prep Your Pan

Start by preheating your oven to 375 degrees Fahrenheit. This ensures the oven reaches the perfect temperature for baking the pie evenly. Meanwhile, get your 9x13 inch pan ready and set aside.

Step 2: Roll Out the Bottom Crust

Take two of the refrigerated pie crusts and layer one right on top of the other. On a lightly floured surface, roll the dough out to fit your 9x13 pan, making sure the crust rises about 2 inches up the sides. This double layering gives you a sturdier, flakier base that holds all those juicy raspberries without sogginess. I find rolling gently and evenly helps avoid any cracks.

Step 3: Mix the Raspberry Filling

In a medium bowl, combine 24 ounces of fresh raspberries with 1¼ cups sugar, ¼ cup cornstarch, and 1 tablespoon lemon juice. Toss everything together carefully to coat the berries evenly without crushing them. The cornstarch will thicken the filling as it bakes, and the lemon juice adds a bright, tangy balance to all that sweetness.

Step 4: Assemble the Filling and Bottom Crust

Pour your raspberry mixture into the prepared bottom crust, spreading it out evenly so every slice gets a generous berry filling. This is where you really see the pie start to come to life—those juicy, vibrant raspberries nestled in a golden dough.

Step 5: Prepare and Add the Top Crust

Layer the remaining two pie crusts on top of each other and roll out the dough to fit right over your berry filling. I find using the bottom of the pan as a guide makes it easy to cut the perfect size. Place the rolled dough gently over the filling, tucking the edges in to meet the bottom crust.

Step 6: Vent, Brush, and Sprinkle

Cut a few slits in the top crust to let steam escape as the pie bakes—this prevents bubbling over and helps the crust stay crisp. For a golden finish with a little sparkle, brush the surface of the crust with cream and dust it lightly with coarse sugar. This optional step gives your pie a bakery-worthy shine and subtle crunch that I just love.

Step 7: Bake to Perfection

Place the pie in your preheated oven and bake for 40 minutes. Keep an eye out for a golden brown crust and bubbling filling peeking through the steam vents—that’s your cue that it’s done! The smell filling your kitchen at this stage is simply irresistible.

Step 8: Cool Completely Before Serving

Once baked, let your Raspberry Slab Pie cool completely. This cooling time is essential—it allows the filling to thicken and set, so when you slice the pie into 12 generous servings, you get those clean, perfect slices instead of a juicy mess. Then, serve it up and enjoy every berry-filled bite!

Top Tip

Mastering a Raspberry Slab Pie Recipe gets so much easier with a few handy tips. These tricks come from my own kitchen adventures, aimed to help you get that perfect flaky crust and luscious filling every time.

Use Double Pie Crusts for Flakiness: Layering two refrigerated pie crust packages and rolling them out together creates an extra flaky, sturdy base and top that hold the juicy raspberry filling beautifully.
Don’t Skip the Steam Vents: Cutting slits in the top crust is key—it lets steam escape and prevents your filling from bubbling over and making a mess in the oven.
Brush with Cream and Sugar: A light brush of cream and sprinkle of coarse sugar adds a subtle crunch and a gorgeous golden shine that makes this pie truly irresistible.
Let the Pie Cool Completely: This allows the raspberry filling to thicken up nicely so when you slice it into 12 perfect pieces, each one holds together without dripping.

How to Serve Raspberry Slab Pie Recipe

A clear glass bowl filled with a large pile of bright red raspberries, with white granulated sugar being poured from a tilted glass jar onto the berries, creating a soft mound of sugar in the center. The raspberries have a textured, bumpy surface and rich red color, and the sugar looks fine and powdery against the fruit. The bowl sits on a white marbled surface with soft lighting highlighting the fresh, juicy look of the raspberries and the sparkling sugar crystals. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For garnish, fresh raspberries nested on top or a light dusting of powdered sugar adds a pretty, delicate touch. A dollop of whipped cream or a scoop of vanilla ice cream complements the sweet-tart berry flavors perfectly and takes your pie from delicious to divine.

Side Dishes

Consider serving your Raspberry Slab Pie with a fresh green salad or a light cheese platter for contrast during a dessert spread. A cup of fragrant hot tea or a chilled glass of sparkling rosé pairs beautifully alongside this berry-packed treat.

Make Ahead and Storage

Storing Leftovers

Store any leftover Raspberry Slab Pie covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate it where it will keep fresh for 3 to 4 days without losing touch of its flaky crust and juicy filling.

Freezing

You can freeze the unbaked pie wrapped tightly in plastic wrap and foil for up to 1 month. When ready to enjoy, bake it from frozen, adding a few extra minutes to the baking time until golden and bubbly.

Reheating

Reheat slices gently in a 300°F oven for about 10 minutes to refresh the crisp crust and warm the filling. Avoid microwaving if you want to keep that wonderful flaky texture intact.

Frequently Asked Questions:

Can I use frozen raspberries for this slab pie?

Yes! Frozen raspberries work well if you thaw and drain them thoroughly to avoid a watery filling. Fresh raspberries are preferred for their texture and flavor, but frozen are a great alternative when fresh aren’t available.

Why layer two pie crusts instead of just one?

Layering two pie crusts produces a stronger and flakier crust that stands up well to the juicy raspberry filling, giving your slab pie a tender, buttery texture with less chance of sogginess.

How do I prevent the filling from bubbling over during baking?

Cutting several steam vents in the top crust allows the raspberry juices to release steam safely while baking. This simple step helps keep your pie baked perfectly without messy spillovers.

What’s the best way to slice a Raspberry Slab Pie neatly?

Let the pie cool completely after baking so the filling sets firmly. Use a sharp knife and wipe it clean between slices to create neat, clean edges for each of the 12 servings.

Final Thoughts

There’s something truly special about a Raspberry Slab Pie Recipe that brings family and friends together around the table. With its easy prep, buttery flaky crust, and the bright burst of fresh raspberries, this dessert is a keeper for berry season and beyond. I hope these tips and serving ideas inspire you to bake this delightful treat and savor every joyful bite!