Raspberry Slab Pie
Juicey tart and sweet Raspberry Pie with a flaky buttery crust!
Ingredients
Pastry:
- 1 ½ cups (215g) all-purpose flour
- 3 tablespoon (40g) granulated sugar
- ½ teaspoon salt
- ½ cup plus 1 tbsp (125g) cold unsalted butter cut into small pieces
- 4-5 tablespoon (60-75ml) cold water
Filling:
- 2 cups (8oz/227g) fresh or frozen raspberries
- ⅓ cup (65g) granulated sugar
- 2 teaspoon (10ml)freshly squeezed lemon juice
- 2 teaspoon (6g) all-purpose flour
Topping:
- 1 egg well beaten
- 2 teaspoon coarse sugar for sprinkling
Instructions
- For the pastry, whisk together flour, sugar and salt in a large bowl. Add butter and rub it in using your fingertips until it resembles a coarse, crumbly mixture with some pieces of butter the size of oat flakes. You can also use a stand mixer on medium-low to start breaking down the butter, then finish with your fingertips.
- Drizzle cold water over flour mixture one tablespoon at a time while gently tossing with a fork until the flour is moistened and it holds together in clumps. You may not need all of the water. It will hold together when squeezed when ready. Turn it out onto a work surface and bring it together with your hands, pressing in loose bits. Divide the dough in half and wrap each half well and refrigerate for at least 2 hours or overnight.
- For the filling, combine raspberries and sugar in a small saucepan over medium-low heat and simmer for 5-7 minutes until it looks soupy. Stir in lemon juice and boil gently for 10-15 minutes until thick. Transfer to a clean bowl and stir in flour. Let cool completely and then refrigerate 1 hour until thick. The filling can be made 1-2 days ahead.
- Roll one half of the chilled dough out into a large rectangle or circle with ⅛-inch thickness on a lightly floured work surface. Fit it into the base and up the sides of a rectangular tart pan or 9-inch round tart pan. Prick the base a few times with a fork. Spread the chilled raspberry filling into the pastry case.
- Roll the other half of dough out into a large rectangle or circle with ⅛-inch thickness on a lightly floured work surface. Use a small cookie cutter to cut a few holes on top for decoration if desired. Gently place it over the filled pastry and press along the edges to seal the pie. Trim off extra pastry. Place the whole pie in the freezer on a baking tray as you preheat the oven.
- Preheat oven to 375°F.
- Lightly brush the tops of the pie with beaten egg and sprinkle with coarse sugar. Use a sharp knife to make incisions on top and bake for 30-40 minutes until golden brown. Transfer to a wire rack to cool completely before slicing. Serve with vanilla ice cream and enjoy!
