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Raspberry Buttermilk Slab Pie

Ingredients

  • Pastry
  • 2 cups (500 mL) Robin Hood® Original All Purpose Flour
  • 3/4 tsp (4 mL) salt
  • 1 cup (250 mL) Crisco® All Vegetable Shortening (1 stick)
  • 1 egg
  • 2 tbsp (30 mL) water, cold
  • 1 tbsp (15 mL) white vinegar
  • 1 egg white
  • 3 cups (750 mL) fresh raspberries (or substitute blueberries, strawberries, blackberries or any desired combination)
  • Filling
  • 1 3/4 cups (425 mL) buttermilk
  • 3 eggs
  • 1/4 cup (50 mL) butter, melted
  • 1 tbsp (15 mL) lemon juice
  • 1 1/2 tsp (7 mL) vanilla extract
  • 1 cup (250 mL) SUGAR IN THE RAW® Natural Turbinado Sugar, plus 2 tbsp (30 mL), divided
  • 2 tsp (10 mL) cornstarch
  • 1/2 tsp (2 mL) salt

Directions

1. Preheat oven to 425°F (220°C).
2. PASTRY: Combine flour and salt in mixing bowl. Cut shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs.
3. Beat egg, water and vinegar together to blend. Pour all the liquid over the flour mixture. Stir with fork until mixture is moistened. Shape into a ball. Flatten into a circle and place on floured surface. Roll into 10” x 15” rectangle (25 cm x 37.5 cm).
4. Place in bottom and up the sides of 10” x 15” (25 cm x 37.5 cm) jelly roll pan. Prick with fork. Line with parchment paper and fill with pie weights.
5. Bake in preheated oven 15-20 minutes or until dry. Remove pie weights and parchment paper. Brush with egg white and continue baking 8-10 minutes or until lightly golden. Remove from oven and reduce oven temperature to 350°F (180°C). Sprinkle with raspberries.
6. FILLING: Whisk first 5 ingredients together. In separate bowl, combine sugar, cornstarch and salt. Whisk into buttermilk mixture. Pour into prepared crust. Sprinkle with remaining sugar.
7. Bake 35 to 40 minutes or until edges are set and the centre of the custard is set, but still jiggly. Remove to cooling rack. Chill and serve.

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Related Recipes

Raspberry Buttermilk Slab Pie

Ingredients

  • Pastry
  • 2 cups (500 mL) Robin Hood® Original All Purpose Flour
  • 3/4 tsp (4 mL) salt
  • 1 cup (250 mL) Crisco® All Vegetable Shortening (1 stick)
  • 1 egg
  • 2 tbsp (30 mL) water, cold
  • 1 tbsp (15 mL) white vinegar
  • 1 egg white
  • 3 cups (750 mL) fresh raspberries (or substitute blueberries, strawberries, blackberries or any desired combination)
  • Filling
  • 1 3/4 cups (425 mL) buttermilk
  • 3 eggs
  • 1/4 cup (50 mL) butter, melted
  • 1 tbsp (15 mL) lemon juice
  • 1 1/2 tsp (7 mL) vanilla extract
  • 1 cup (250 mL) SUGAR IN THE RAW® Natural Turbinado Sugar, plus 2 tbsp (30 mL), divided
  • 2 tsp (10 mL) cornstarch
  • 1/2 tsp (2 mL) salt

Directions

1. Preheat oven to 425°F (220°C).
2. PASTRY: Combine flour and salt in mixing bowl. Cut shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs.
3. Beat egg, water and vinegar together to blend. Pour all the liquid over the flour mixture. Stir with fork until mixture is moistened. Shape into a ball. Flatten into a circle and place on floured surface. Roll into 10” x 15” rectangle (25 cm x 37.5 cm).
4. Place in bottom and up the sides of 10” x 15” (25 cm x 37.5 cm) jelly roll pan. Prick with fork. Line with parchment paper and fill with pie weights.
5. Bake in preheated oven 15-20 minutes or until dry. Remove pie weights and parchment paper. Brush with egg white and continue baking 8-10 minutes or until lightly golden. Remove from oven and reduce oven temperature to 350°F (180°C). Sprinkle with raspberries.
6. FILLING: Whisk first 5 ingredients together. In separate bowl, combine sugar, cornstarch and salt. Whisk into buttermilk mixture. Pour into prepared crust. Sprinkle with remaining sugar.
7. Bake 35 to 40 minutes or until edges are set and the centre of the custard is set, but still jiggly. Remove to cooling rack. Chill and serve.