Ingredients: |
Ingredients: 3 1/4 cups flour
1 t. salt
1 cup butter
3/4 cup + 1-2 T. milk
1 egg yolk
2 cups sugar
1/3 cup cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed and drained
3 cups sliced fresh or frozen rhubarb, thawed and drained
Vanilla Icing:
1 1/4 cup powdered sugar
1/2 t. vanilla
5 to 6 t. milk
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Directions: |
Directions:In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 T. at a time, if necessary. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle. Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18" x 13" rectangle. Transfer to an ungreased 15x10 inch baking pan. Press onto the bottom and up the sides of pan; trim pastry to 1/2 inch above edges of pan. In a large bowl combine sugar and cornstarch. Add raspberries and rhubarb; toss together to coat. Spoon into pastry. Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with a fork. Bake at 375° for 45-55 minutes or until golden brown. Cool completely on wire rack. For icing, combine powdered sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares. |
This recipe for Raspberry-Rhubarb Slab Pie is from