Raspberry Buttermilk Slab Pie 

This delightful Raspberry Buttermilk Slab Pie brings together the silky texture of a custard and the fruity brightness of raspberries, all atop a generous crust, making it the perfect treat for sharing. Buttermilk adds an irresistible tang and creamy richness that balances the sweetness, while the slab format ensures every bite delivers an ideal crust-to-filling ratio. It’s visually impressive yet surprisingly simple—just fit two crusts into a 10×15-inch pan, fill with fruity custard, and bake. A slice of cozy elegance for your dessert table! 

Ingredients

• 2 unbaked 9-inch pie crusts
  
  

• 6 tablespoons all-purpose flour
  
  

• 4 cups granulated sugar
  
  

• 2 cups buttermilk
  
  

• 1 cup (2 sticks) unsalted butter, softened
  
  

• 6 eggs
  
  

• 2 teaspoons vanilla extract
  
  

• ½ teaspoon salt
  
  

• 3 cups fresh raspberries
  
  

• Freshly grated nutmeg, as needed
  
  

Directions

1. Preheat the oven to 350 °F and prepare a 10×15-inch rimmed baking sheet.
   
   

2. Stack the pie crusts and roll them into a roughly 12×17-inch rectangle. Transfer to the baking sheet, pressing into corners and folding/charming the edges (use a fork or flute as preferred). Set aside.
   
   

3. Using an electric mixer, beat butter and sugar until light and fluffy. Add flour and eggs; blend until combined.
   
   

4. Mix in buttermilk, salt, and vanilla until well incorporated.
   
   

5. Arrange raspberries evenly over the crust, then gently pour the custard mixture over and around them—topping to fill to the pan’s edge if necessary. Dust with freshly grated nutmeg.
   
   

6. Bake until the center is mostly set and the top is browned—about 35–40 minutes. The filling may jiggle but will firm up as it cools.
   
   

7. Cool completely (at least 1 hour) before slicing into 24 pieces. Serve and enjoy!
   
   

Nutrients (estimated per serving, 1 of 24 slices)

• Calories: ~450 kcal
  
  

• Total Fat: ~21 g
  
  

  • Saturated Fat: ~12 g
    
    

• Carbohydrates: ~60 g
  
  

  • Sugars: ~40 g
    
    

• Protein: ~6 g
  
  

• Sodium: ~150 mg
  
  

• Fiber: ~2 g