Raspberry-Rhubarb Slab Pie

Ingredients

• 3-1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup butter
• 3/4 cup plus 1 to 2 tablespoons 2% 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 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 5 to 6 teaspoons 2% milk

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
• tablespoon at a time, if necessary.
• Divide dough in two portions so that one is slightly larger than the
• other; wrap each in plastic wrap. Refrigerate 1 hour or until easy
• to handle.
• Preheat oven to 375°. Roll out larger portion of dough between
• two large sheets of lightly floured waxed paper into an 18x13-in.
• rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press
• onto the bottom and up sides of pan; trim pastry to edges of pan.
• 
  
• In a large bowl, combine sugar and cornstarch. Add raspberries and
• rhubarb; toss 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 45-55 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 pie into
• squares. Yield: 2 dozen.
• 
  

Nutritional Facts: 1 piece equals 247 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 159 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.