Raspberry Buttermilk Slab Pie Recipe

This pie Raspberry Buttermilk Slab Pie Recipe is perfect for summer. Out of the oven, it’s sure to impress your family and friends and tantalize taste buds.

It’s farm-to-table with the fresh fruit you’ve picked (even from the grocery store).

This delicious raspberry buttermilk slab pie is a delicious recipe and the perfect way to serve up summer’s raspberries! Every bite is filled with the flavors of the sweet, sometimes tart raspberries, and it makes enough to feed a crowd!

Perfect for that get-together, pot-luck, or just dessert!

Raspberry Buttermilk Slab Pie Recipe Ingredients:

Pie crust:

• 2 ½ cups all-purpose flour
• 2 tablespoons Sugar in the Raw®
• 1 teaspoon sea salt
• 1 cup cold butter (2 sticks), cut into cubes
• ½ cup ice water
• 1 egg white whisked with 2 teaspoons cool water

Filling:

• 1 ¾ cups buttermilk
• 3 eggs
• ¼ cup butter, melted
• 1 tablespoon lemon juice
• 1 ½ teaspoon pure vanilla extract
• 1 cup Sugar in the Raw®plus 2 tablespoons, divided
• 2 teaspoons cornstarch
• ½ teaspoon sea salt
• 3 cups fresh raspberries

Raspberry Buttermilk Slab Pie Recipe Directions:

1. To the bowl of a food processor or a large mixing bowl, add flour, sugar, and salt. Pulse a few times or whisk to combine. Add butter and pulse until dough is crumbly and butter is in pea-sized pieces, or use a pastry blender or two knives to cut butter into the flour. Add half the ice water and pulse or stir to combine. Add the rest of the water a little at a time until the dough just comes together in a shaggy ball. Remove dough to a work surface and knead lightly until dough forms a smooth ball. Flatten dough into a rectangle, wrap in plastic wrap, and chill for at least 1 hour or overnight.
2. Lightly grease a 13 x 9½ x 1 baking sheet or jelly roll pan—Preheat oven to 375˚F.
3. Lightly flour work surface and place chilled dough on it. Roll out the dough, applying even pressure with a rolling pin, into a rectangle 2 inches larger than the baking sheet on all sides. If the dough cracks, let it warm up for a few minutes before continuing. Patch any holes or large cracks with excess dough. Loosely roll dough around the rolling pin and transfer to the baking sheet. Trim edges of dough to have a ¾” overhang, and crimp the edges. Poke dough all over with a fork, and chill for 30 minutes. Line dough with parchment and fill with pie weights or dried beans to the brim. Blind bake crust until the edges are brown and set about 20 minutes. Carefully remove pie weights and parchment, brush with egg white, and return to oven 5 minutes more to set the bottom of crust.
4. Whisk together buttermilk, eggs, butter, lemon juice, and vanilla in a large mixing bowl. Whisk together sugar, cornstarch, and salt in a medium mixing bowl. Whisk the sugar mixture into the buttermilk mixture to combine.
5. Sprinkle raspberries over pie crust and pour the custard over them. Brush crust edges with more egg wash and sprinkle with the remaining two tablespoons of sugar.

Reduce oven temperature to 350˚F and bake 35-40 minutes or until edges are set, and the center of the custard jiggles slightly, like gelatin. Remove to a cooling rack and cool completely before cutting. Refrigerate any leftovers.

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Raspberry Buttermilk Slab Pie Recipe

Yield: 13x9 pie

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

This delicious raspberry buttermilk slab pie is a delicious recipe and the perfect way to serve up summer's raspberries! Every bite is filled with the flavors of the sweet, sometimes tart raspberries and it makes enough to feed a crowd!

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Ingredients

• Pie crust:
• 2 ½ cups all-purpose flour
• 2 tablespoons Sugar in the Raw®
• 1 teaspoon sea salt
• 1 cup cold butter (2 sticks), cut into cubes
• ½ cup ice water
• 1 egg white whisked with 2 teaspoons cool water
• Filling:
• 1 ¾ cups buttermilk
• 3 eggs
• ¼ cup butter, melted
• 1 tablespoon lemon juice
• 1 ½ teaspoons pure vanilla extract
• 1 cup Sugar in the Raw®plus 2 tablespoons, divided
• 2 teaspoons cornstarch
• ½ teaspoon sea salt
• 3 cups fresh raspberries
• Raspberry Buttermilk Slab Pie Recipe Directions:

Instructions

1. To the bowl of a food processor or a large mixing bowl, add flour, sugar, and salt. Pulse a few times or whisk to combine. Add butter and pulse until dough is crumbly and butter is in pea-sized pieces, or use a pastry blender or two knives to cut butter into the flour. Add half the ice water and pulse or stir to combine. Add the rest of the water a little at a time until the dough just comes together in a shaggy ball. Remove dough to a work surface and knead lightly until dough forms a smooth ball. Flatten dough into a rectangle, wrap in plastic wrap, and chill for at least 1 hour or overnight.
2. Lightly grease a 13 x 9½ x 1 baking sheet or jelly roll pan—Preheat oven to 375˚F.
3. Lightly flour work surface and place chilled dough on it. Roll out the dough, applying even pressure with a rolling pin, into a rectangle 2 inches larger than the baking sheet on all sides. If the dough cracks, let it warm up for a few minutes before continuing. Patch any holes or large cracks with excess dough. Loosely roll dough around the rolling pin and transfer to the baking sheet. Trim edges of dough to have a ¾" overhang, and crimp the edges. Poke dough all over with a fork, and chill for 30 minutes. Line dough with parchment and fill with pie weights or dried beans to the brim. Blind bake crust until the edges are brown and set about 20 minutes. Carefully remove pie weights and parchment, brush with egg white, and return to oven 5 minutes more to set the bottom of crust.
4. Whisk together buttermilk, eggs, butter, lemon juice, and vanilla in a large mixing bowl. Whisk together sugar, cornstarch, and salt in a medium mixing bowl. Whisk the sugar mixture into the buttermilk mixture to combine.
5. Sprinkle raspberries over pie crust and pour the custard over them. Brush crust edges with more egg wash and sprinkle with the remaining two tablespoons of sugar.
6. Reduce oven temperature to 350˚F and bake 35-40 minutes or until edges are set, and the center of the custard jiggles slightly, like gelatin. Remove to a cooling rack and cool completely before cutting. Refrigerate any leftovers.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 75mgSodium: 442mgCarbohydrates: 39gFiber: 2gSugar: 19gProtein: 6g

The Nutritional Information may not be accurate.

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