Description
A luscious Raspberry Slab Pie featuring fresh raspberries baked in a double-layered flaky pie crust with a sweet and tangy filling. This generous 9x13 inch dessert is perfect for berry season and serves 12 slices, combining ease with indulgent homemade flavor.
Ingredients
Scale
Pie Crust
- 2 packages refrigerated pie crusts (each containing 2 single crusts) or dough for 2 double crusts
Filling
- 24 ounces fresh raspberries
- 1 1/4 cups sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
Toppings (Optional)
- Cream for brushing onto the pie crust
- Coarse sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the pie.
- Prepare Bottom Crust: Take two of the pie crusts and layer them one on top of the other. Roll them out on a floured surface to fit a 9x13 inch pan, ensuring the dough comes up the sides about 2 inches.
- Mix Filling: In a bowl, toss the fresh raspberries with sugar, cornstarch, and lemon juice until evenly combined to create a thickened, sweet filling.
- Assemble Filling: Spread the raspberry mixture evenly into the prepared crust in the pan.
- Prepare Top Crust: Layer the remaining two pie crusts and roll out to fit over the raspberry filling. Use the bottom of the pan as a guide to cut the dough to the exact size.
- Vent and Top: Cut a few slits in the top crust to allow steam to escape while baking. Optionally, brush the crust with cream and dust with coarse sugar for a golden, sparkling finish.
- Bake: Bake the pie in the preheated oven for 40 minutes or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Allow the pie to cool completely before slicing into 12 servings to let the filling set for clean slices.
Notes
- Using refrigerated pie crusts makes this dessert quick and easy without sacrificing flavor.
- Make sure to cut steam vents in the top crust to prevent the filling from bubbling over.
- Brushing the crust with cream and dusting with coarse sugar adds a beautiful golden shine and a slight crunch.
- Allowing the pie to cool fully helps the filling thicken for neater slices.
- Fresh raspberries are best for optimum flavor and texture; frozen can be used if drained well.
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg
