Easy Raspberry Slab Pie

overhead photo of raspberry slab pie in the pan with piece removed

My Easy Raspberry Slab Pie is a luxe dessert for berry season ~  I’ve used refrigerated pie crust to make it quick and easy, just add tons of fresh berries, invite a few friends over, and enjoy!

overhead photo of raspberry slab pie in pan with piece removed

make the most of raspberry season with a special dessert like this one

Fresh raspberries are so special, when I taste them I get a flashback to all the summers of my life smushed into one brief sensation. Same thing when I get a whiff of mown grass or get my nose right down into a lilac branch. It doesn’t happen with strawberries, blueberries, or any other berry, for that matter, just raspberries. Weird. But cool.

A piece of raspberry slab pie with scoop of ice cream and fork

I get that using 24 ounces of fresh raspberries is a bit extravagant, but a raspberry pie has a wow factor that you just won’t get with a regular blueberry or apple pie. I’ll understand if you only make this during the height of the season ~ and if you’re lucky enough to be able to pick your own, then so much the better.

Pickyourown.org is one of my favorite resources on the web, it will guide you to all sorts of fresh picking opportunities in your area.

fresh raspberries in a strainer, on a linen cloth,ready to be made into Raspberry Slab Pie

I always go for a balance of sweet and tart in my berry desserts for the best flavor.

Toss your berries with sugar (I use my homemade vanilla sugar) some cornstarch for thickening, and a splash of lemon juice to maintain that tart berry flavor, I never want my fruit filling too sweet.

pouring sugar into a bowl of raspberries for raspberry slab pie

This pie is a wonderful extravagance that might come only once a year, but that makes it all the more special.

a piece of raspberry slab pie

more fresh raspberry recipes to try!

overhead photo of raspberry slab pie in the pan with piece removed
3.92 from 23 votes

Raspberry Slab Pie

Raspberry Slab Pie is a luxe dessert for berry season ~  I've used refrigerated pie crust to make it quick and easy.
Course Dessert
Cuisine American
Yield 12 servings
Author Sue Moran


  • 2 packages containing 2 single crusts each refrigerated pie crusts, or dough for 2 double crusts
  • 24 ounces fresh raspberries
  • 1 1/4 cup sugar
  • 1/4 cup cornstarch
  • 1 Tbsp lemon juice
  • cream for brushing onto the pie crust optional
  • coarse sugar for dusting optional


  • Preheat oven to 375F
  • Take two of the pie crusts and layer them one on top of the other. Roll them out of a floured surface to fit a 9×13 pan. the dough should come up the sides about 2 inches.
  • Toss the berries with the sugar, cornstarch, and lemon juice. Turn them out into the pan and spread them out evenly.
  • Layer the remaining 2 pie crusts and roll out to fit over the raspberries. I just rolled the dough and used the bottom of the pan as a guide to cut the dough to the exact shape.
  • Cut a few slits in the dough to allow steam to escape while baking. Brush the crust with cream and dust with sugar, if using. Bake for 40 minutes or until the crust is golden.
  • Let cool before slicing.

Cook’s notes

Make it your own!
  • Make it from scratch ~ of course I encourage you to make your own pie crust if you have the time, I like this recipe, it’s foolproof.
  • Make it with blueberries or blackberries, or mixed berries.
  • Make it with frozen berries ~ no need to thaw them.
  • Make it a crisp ~ substitute the raspberries for the rhubarb in my favorite crisp recipe. It’ll be gluten free, too!
  • Make it red white and blueberry ~ add some homemade wild blueberry ice cream on top.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    August 22, 2018 at 9:26 pm

    I made this today and it turned out pretty well! I could even have used another 5-6 oz of berries but it is really tasty. A perfect summer dessert. Next time I’m going to try using blackberries, or maybe a combo of several different berries. Thanks for this recipe!

  • Reply
    Amy Bemis
    July 4, 2018 at 12:00 pm

    Can I use fresh black raspberries for this recipe as well?

    • Reply
      July 4, 2018 at 12:23 pm

      Sure Amy, that would be so good, black raspberries are my ultimate favorite!

  • Reply
    June 17, 2018 at 2:43 pm

    Even just the words “slab pie” sounds homespun and makes me think of somebody’s grandma in a floury apron. So pretty too!

    • Reply
      June 17, 2018 at 6:55 pm

      I’ve always been charmed by that phrase too!

  • Reply
    June 11, 2018 at 7:07 am

    I’m never going to lose weight at this rate. This looks amazing and I can’t wait to make it!

  • Reply
    Laura | Tutti Dolci
    June 8, 2018 at 10:18 pm

    Such a dreamy summer dessert, I love slab pies!

  • Reply
    Chris Scheuer
    June 8, 2018 at 2:19 pm

    This has my name written all over it, it looks fabulous! I’m with you Sue, the sight, aroma, taste of raspberries brings me back in time to wonderful summers gone by!

  • Reply
    2 Sisters Recipes
    June 8, 2018 at 10:51 am

    Love this Sue!! Raspberries are my favorite! In fact, all your raspberry desserts are the best ones! Have a great weekend!

    • Reply
      June 8, 2018 at 11:25 am

      Thank you!!

      • Reply
        April 2, 2020 at 1:09 pm

        Could I make this with blueberry pie filling from a can

        • Reply
          April 2, 2020 at 1:38 pm

          Yes, you probably could.

    • Reply
      Victoria Schwalbe
      June 8, 2018 at 3:24 pm

      Sue…I hate to tell you but we grow our own raspberries, and have so many we have our friends come and help themselves. You do need to move closer.

      • Reply
        June 8, 2018 at 5:00 pm

        Oh man…..

  • Reply
    [email protected]'s Recipes
    June 8, 2018 at 10:18 am

    Gosh…that fresh raspberry filling looks out of this world!

  • Reply
    Jennifer @ Seasons and Suppers
    June 8, 2018 at 8:24 am

    Wow! Love raspberry pie and love this slab pie version. Perfect 🙂

  • Reply
    Tricia @ Saving Room for Dessert
    June 8, 2018 at 8:12 am

    Oh me, oh my, does this look pie amazing or what?! You did it again Sue – I’ll have to give this a try asap! Have a great weekend.

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