Raspberry Slab Pie

I am grumpy today.

Like, for real, get out of my face, don’t even look at me, why are you breathing in my direction grumpy.

It’s probably my husband’s fault. Most things are.

So, rather than shout at you (I mean, geeze, you guys, do you have to LOOK AT ME with your eyeballs like that? Ugh.), I’ll just get straight to the recipe.

Raspberry Slab Pie. It’s a thing. You should probably make it happen in your house sometime this summer while the berries are cheap and the summer-y foods are still happenin’. This would be awesome for a cookout. It makes a lot, it’s pretty easy, and it just sounds fun.

The dough is a bit different than a regular pie crust, in my opinion. It was a bit chewier. Still yummy, just not straight up pie. The filling is sweet and tart and sorta perfect.

Just make this. Don’t make me tell you again. Ya jerks.

I’ll be back tomorrow and maybe I’ll even be friendly and cheerful again. We’ll see.

PrintPrint Recipe

Raspberry Slab Pie


For the crust:
3 1/4 cups flour
1 teaspoon salt
1 cup butter, cold, cut into small pieces
3/4 cup milk, plus more as needed
1 egg yolk
For the filling:
6 pints fresh raspberries
juice of half of a lemon
1 cup sugar
1/3 cup cornstarch
For the glaze:
1 cup powdered sugar
1/4 cup heavy cream (more as needed)
1/2 teaspoon vanilla


To make the dough:
In a large bowl, combine the flour and cut in the butter until you have small, pea sized chunks. Whisk together the milk and egg yolk. Slowly pour in the milk and yolk and mix together with your hands until just combined. Your dough will be slightly sticky. Add another tablespoon or two of milk, as needed.
Separate into two dough balls, one slightly larger than the other. Flatten into a rectangle with your hands, wrap in plastic wrap, and refrigerate for at least one hour.
For the filling:
Mix together all of the ingredients gently in a medium bowl.
To assemble:
Roll out the larger portion of dough on a well floured work surface until it is 16x11 inches. Transfer to a 15x10x1 jelly roll pan lined with parchment paper.
Spoon the filling onto the pastry.
Roll out the remaining dough to 15x10 inches and transfer to the pan. Fold over the edges to seal.
Bake at 375 degrees for 45-50 minutes or until golden brown and bubbling. It's not a bad idea to place some foil underneath the pan in case any filling bubbles over.
Cool completely.
To make the icing:
Whisk together the powdered sugar, heavy cream, and vanilla. Add more cream as needed to get the consistency you prefer.
Pour the glaze into a ziploc bag and snip off one corner (or just use a spoon) and drizzle the icing over the cooled pie.
Cut into squares and serve.

adapted from Sweet & Savory


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21 Responses to “Raspberry Slab Pie”

  1. Averie @ Averie Cooks July 16, 2012 @ 5:13 am (#

    Love the title and the idea…not as fussy as a pie & that’s great!


  2. shelly (cookies and cups) July 16, 2012 @ 5:35 am (#

    This might actually be a pie I can make.
    Also, you asked me a while back about a certain font… I think it is called “simply glamorous” :)


  3. Hayley @ The Domestic Rebel July 16, 2012 @ 7:50 am (#

    A non-fussy pie has the power to move a thousand mountains and cure any grumpy ‘tude. I think I saw that on a bumper sticker somewhere…
    Forrreals though, raspberries are my fave fruit and I’m known to pick all the crust off my pies, so the more crust, the bettah! Hope you feel better!


  4. What a wonderful summertime treat! I absolutely love pie, so I can’t wait to try this out with some local produce. Pinned!


  5. sally @ sally's baking addiction July 16, 2012 @ 8:41 am (#

    Agreed w/ Averie – not as fussy as pie. I love desserts in bar form, they are so much easier to handle and serve! Slab pie.. I love it! Cherry is my fave too.


  6. Joanne July 16, 2012 @ 9:17 am (#

    I feel like with a whole slab of pie I get to eat bigger pieces. Which is always a happiness-inducing good thing!


  7. Becca July 16, 2012 @ 6:20 pm (#

    Good grief Charlie Brown! I think you should take that grumpy face of
    yours and throw it right into that entire slab pie. How can something that
    sweet NOT cheer you up?!


  8. Debra July 16, 2012 @ 7:34 pm (#

    Hope you had some of the pie to cheer you up. If that doesn’t work, have some brownies .. that usually works. If not, I’d resort to just plain chocolate. It’s known to chemically induce euphoria. If that STILL doesn’t work, take a couple extra strength tylenols and look at that picture of your hubby and try not to augh ….


  9. Debra July 16, 2012 @ 7:34 pm (#

    OOPS… I mean laugh ….


  10. happygoluckygal July 17, 2012 @ 5:13 am (#

    food heaven is what i call you blog..;):) and Im so happy i ended up here..:):):)


  11. Katrina @ Warm Vanilla Sugar July 17, 2012 @ 5:40 am (#

    Awww yeah! A slab of heaven!! This sounds soooo awesome.


  12. Jessica@AKitchenAddiction July 17, 2012 @ 9:37 am (#

    This sounds incredible! Pie in bar form. . .delicious!!


  13. Riley July 17, 2012 @ 2:41 pm (#

    I’ve never made slab pie, but I wouldn’t dare turn down anything raspberry! Looks yummy.


  14. adaisygarden.com July 17, 2012 @ 7:51 pm (#

    Wow! This looks SO good! Can’t wait to try it.


  15. brandi July 18, 2012 @ 8:00 am (#

    gorgeous! guess i need to go raspberry picking now just so i can make this.


  16. Ala July 26, 2012 @ 10:24 pm (#

    The gods must be wise and just: I found out today that August is National Eat Dessert First month, and the first day’s theme is–yup–raspberry cream pie. Hours later, I stumble across this little gem and consider it an overwhelming act of fate (easily persuaded, I am). So now I’m off to prep for a month full of celebratory dessert-making. Thanks for sharing and helping me kick this project into gear!


  17. Jillian In Italy June 23, 2013 @ 1:32 pm (#

    Sorry to hear about the bad mood. Happens to the best of us and it is indeed usually the husband’s fault. I’m going to make this for a party this week. I’m sure it will be the Italians first slab pie. They’re a picky bunch but they’re bound to love this, no?


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