Raspberry Slab Pie
pie raspberry slab pie

Raspberry Slab Pie

Summer’s here guys! Well, I guess it’s been here for a few weeks. But I feel like I’m finally getting into the summer groove with my baking. And you know what’s perfect for summer? This raspberry slab pie!

I’m guessing you probably go to a few barbecues over the course of the season. And I’m betting that someone has told you to bring a dessert or something. Well, this just happened to me this past week at our family reunion. I wanted to bring a dessert to our big lunch out at the beach. So first, I needed a dessert that fed quite a few people. I also needed a dessert that didn’t need to be refrigerated.

Of course, and perhaps the most important of all, the dessert needed to be delicious but not too heavy. I feel like when it comes to summer baking, you want to something sweet but not decadent. You don’t want to be knocked out in a carb coma. Amiright?

Enter the raspberry slab pie!

This raspberry slab pie is a winner for these types of situations. You can also but the pieces to be as big or small as you would like. I easily fed around 30 people with this slab pie.

You guys know that I love to bake from scratch. But every now and then I like to use shortcuts. In this recipe, I used refrigerated pie dough to make things a little easier. You’ll need two boxes, but remember, it feeds quite a few people.

When it comes to the raspberries you should use, frozen or fresh is just fine. Whatever berries you use, try to give them a taste test beforehand so you know how tart or sweet they will be. That will give you the opportunity to adjust the sugar for the filling, if needs be. I use 1/2 cup of sugar for my filling, but you can adjust if you need to.

Raspberry Slab Pie

This pie is perfect for the middle of summer when everyone’s raspberry bushes are exploding with berries! Try to see if you can get your hands on some fresh berries from around you. You’ll love the flavor and so will everyone else!

Another great thing about pies is that they can be made in advance. You can totally make this raspberry slab pie the day before your party and it’ll be just fine.

I hope you love this recipe and take it to your next party!

Raspberry Slab Pie

Raspberry Slab Pie
5 from 1 vote

Raspberry Slab Pie

This is the perfect pie to whip up for a crowd. You'll love making it during raspberry season.


  • 2 14.1 ounce boxes Pillsbury pie crusts
  • 2 12 ounce bags frozen raspberries (or 6 cups fresh berries)
  • 1/2 cup granulated sugar
  • 1/4 cup instant granulated tapioca
  • 2 tablespoons fresh lemon juice
  • 1 large egg
  • 1 tablespoon water (plus more for making the crust)
  • 1 tablespoon turbinad or granulated sugar


  • 1 1/2 cup powdered sugar
  • 1 tablespoon melted butter
  • 2 tablespoons milk


  1. Adjust baking rack to lower middle position and preheat oven to 350 F. Line a 13x18 baking sheet with parchment paper and lightly spray with baking spray. 

  2. Remove raspberries from freezer and allow to thaw at room temperature for 15-20 minutes. Mix together raspberries, 1/2 cup granulated sugar, instant tapioca, and lemon juice together in a bowl. Set aside while you roll out the crusts. 

  3. Unroll one package of pie crusts. There will be two round pie crusts in one box. Lightly dust a work surface with flour. Place one crust round on the counter and lightly brush the bottom third of the crust with water. Overlap the bottom third of the crust with the other crust round. Roll out both crusts together until they make one big rectangle, about 19x14". Transfer crust to a baking sheet. 

  4. Fill the crust with the raspberry mixture and spread it out evenly. Repeat the crust process with the remaining box of crusts, and layer the crust rectangle on top of the raspberry mixture. Make sure the edges line up evenly, then cut off any excess. Pinch and crimp together, then cut some vents evenly across the crust to allow steam to escape. 

  5. In a small bowl, whisk together the egg and one tablespoon of water. Lightly brush egg wash on top of pie crust with a pastry brush, then evenly sprinkle with one tablespoon of turbinado or granulated sugar. 

  6. Bake pie for about 50 minutes or until the edges and top of pie are lightly browned and insides are bubbly. Allow pie to completely cool. 

  7. Melt together butter and milk in the microwave or a small saucepan. Add powdered sugar and whisk until smooth, then drizzle over pie. Cut into squares and enjoy!


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2 thoughts on “Raspberry Slab Pie”

  1. Hands down best dessert ever! Iā€™m making this tonight for a dessert contest. No doubt it will win!

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