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

1. 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.

2. 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.

3. 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.

4. In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into pastry.

5. Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with a fork.

6. Bake 45-55 minutes or until golden brown. Cool completely on a wire rack.

7. For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares. Yield: 2 dozen.