Raspberry Buttermilk Slab Pie Recipe

Raspberry Buttermilk Slab Pie RecipeSix years ago we planted 6 raspberry bushes in our backyard to make our own little raspberry patch. The first 2 years we hardly got any berries, but over the past few years, we gotten a slew of them! July is the “in season” here in Pennsylvania for raspberries, so I always get busy making homemade raspberry jam, pie, ice cream and muffins. We love our raspberries here! Here’s a great recipe for #FoodieFriday!

In The Raw has a brand new summer pie recipe that is sure to impress your family and friends. Made with Sugar In The Raw and raspberries, your family will sure love this pie! Plus, the recipe makes 24 servings, so it’s great for backyard picnics, family get-togethers, etc.

In The Raw Raspberry Buttermilk Slab Pie Recipe

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

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 very lightly just until dough forms a smooth ball. Flatten dough into a rectangle, wrap in plastic wrap, and chill 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 dough, applying even pressure with a rolling pin, into a rectangle 2 inches larger than the baking sheet on all sides. If 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 rolling pin and transfer to baking sheet. Trim edges of dough to have a ¾” overhang, and crimp the edges. Poke dough all over with a fork, and chill 30 minutes. Line dough with parchment and fill to the brim with pie weights or dried beans. 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 bottom of crust.

4. In a large mixing bowl, whisk together buttermilk, eggs, butter, lemon juice, and vanilla. In a medium mixing bowl, whisk together sugar, cornstarch, and salt. Whisk sugar mixture into buttermilk mixture to combine.

5. Sprinkle raspberries over pie crust and pour custard over them. Brush crust edges with more egg wash and sprinkle with remaining 2 tablespoons 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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Comments

  1. This looks great! I love that you can use whatever berries you have on hand.

  2. (Raspberry Buttermilk Slab Pie Recipe #FoodieFriday) This recipe sounds wonderful, it is going to be copied and put in my recipe card box for use in the future-

  3. I don’t have a raspberry bush but right now is blueberry season with good prices. I think this would work well with blueberries.

  4. Margot C says

    Gosh, that is beautiful; and it looks totally doable!

  5. gloria patterson says

    this sounds so easy to make……….. I have a thing next week this would be perfect to take

  6. Jo-Ann Brightman says

    THis sounds like a delicious recipe. It is similar to a custard, but the buttermilk would give it a more sour or yogurty flavor. I love pies with fresh berries.

  7. I am getting a slew of raspberries from my plants this year too. I am always looking for recipes and ways to use them all. This looks really good to me and I like how it is on a baking sheet instead of pie plate. Think I’ll give it a try this weekend.

  8. I think that is so neat that you have your own raspberry patch. This recipe sounds so good and I’m not all that big on sweets but I think I would really like this one. I think the whole family will like this recipe thanks for sharing and have a nice weekend.

  9. Tamra Phelps says

    This really looks good but I developed an allergy to raspberries a while back. I’m thinking I could substitute blackberries?