Raspberry Rhubarb Slab Pie

As near as I can tell, slab pie is fruit pastry baked in a jelly roll pan to make slices like you would get in a bakery (read square or rectangle) as opposed to triangle wedges coming out of a round pie pan.  I chose this recipe because of my aunts who have rhubarb growing at their house.  Also, reading the recipe made my mouth water.  When is rhubarb ready??

3 1/4 C. all purpose flour

1 tsp. salt

1 C. butter

3/4 C. plus 1 to 2 tbsp. 2% milk

1 egg yolk

2 C. sugar

1/4 C. cornstarch

5 C. fresh or frozen unsweetened raspberries, thawed and drained

3 C. sliced fresh or frozen rhubarb, thawed and drained

Vanilla icing

1 1/4 C. confectioner's sugar

1/2 tsp. vanilla extract

5 to 6 tbsp. 2% milk

In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 C. milk and egg yolk; gradually add to flour mixture, tossing  with a fork until dough forms a ball.  Add additional milk, 1 tbsp. 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 our larger portion of dough between 2 large sheets of lightly floured waxed paper into a 18inch by 13 inch rectangle.  Transfer to an ungreased 15x10 inch jelly roll pan.  Press onto bottom and up the sides of the pan; trim pastry to 1/2 inch above the edges of the 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 degrees for 45 to 55 minutes or until golden brown.  Cool completely on a wire rack.

For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie.  Cut into squares.