Strawberry Rhubarb Crumble Pie - avg 3.4lb
Ben The Baker
$38.00
(No reviews yet)
Write a Review
Ben The Baker
Strawberry Rhubarb Crumble Pie - avg 3.4lb
My crew and I built this bakery on one non-negotiable rule: the crust makes the pie, and a real crust only happens with real butter — never shortening. This one starts with that same 100% butter crust pressed into the pan, then gets a from-scratch strawberry-rhubarb filling we hold at a 60/40 rhubarb-forward ratio so the tartness doesn't get lost, finished with a buttery oat crumble instead of a second crust. Every pie is shaped by hand in our small bakery in White Bear Lake, Minnesota — no factory line, just my crew and me doing the work.
- Comes unbaked and fully frozen — if you can bake a frozen pizza, you can bake this: no thawing, straight from freezer to oven.
- 100% butter crust, never shortening, topped with an oat crumble/streusel instead of a top crust for a crunchier, buttery finish.
- Filling is made from scratch with real strawberries and rhubarb at a 60/40 ratio — no purees, no filler syrups, no shortcuts.
My crew and I don't dress this pie up with anything it doesn't need. The crust is 100% butter, never shortening, because that's the whole point of what we do here — and this pie gets the same crust as everything else that comes out of our small bakery in White Bear Lake, Minnesota.
This strawberry rhubarb crumble pie swaps the usual top crust for an oat crumble/streusel, so what you're really tasting is the filling: real strawberries and rhubarb, made from scratch, held at a 60% rhubarb / 40% strawberry ratio because that's the balance that keeps the rhubarb's tartness from getting drowned out by sugar. It comes fully frozen and unbaked — no thawing required, just preheat your oven and bake it the way you'd bake a frozen pizza.
For serving, a warm slice next to something cold works well — a scoop of vanilla is the classic move, and ours is made from a from-scratch ice cream base if you want to go that route.
Keep it frozen until you're ready to bake, and store any leftovers in the freezer to keep the crust from going soft. This pie is not certified gluten-free, organic, or allergen-free — it's made with real butter, milk, and wheat flour, so plan accordingly if you're baking for someone with dietary restrictions, and with its sugar, oats, and flour, it's not a fit for keto, paleo, or carnivore diets.
Ingredients: Rhubarb, Strawberries, Unsalted Butter (Pasteurized Cream, Natural Flavoring), Bleached All Purpose Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Enzyme), Sugar, Rolled Oats, Brown Sugar, Instant Clearjel (Modified Food Starch), Water, Milk (Milk, Vitamin D3), Vanilla (Vanilla Bean Extractives, Water), Lemon Juice, Himalayan Sea Salt, Nutmeg, and Baking Powder (Cornstarch, Sodium Bicarbonate, Sodium Aluminum Sulfate, Monocalcium Phosphate).
Common Questions
How does this compare to a typical grocery store strawberry rhubarb pie?
Most mass-produced strawberry rhubarb pies use a shortening or shortening-blend crust, plus a filling built mostly from frozen fruit and syrup to standardize sweetness, often landing close to a 50/50 fruit split. This pie uses a 100% butter crust with no shortening at all, and the filling is held at a specific 60% rhubarb to 40% strawberry ratio, made from scratch rather than from a pre-mixed filling base. That higher rhubarb ratio is a deliberate choice — rhubarb's tartness gets lost quickly once sugar and strawberry sweetness are added, so keeping it dominant is what preserves the tart-sweet balance instead of tasting like a straight strawberry pie. The tradeoff is a firmer, more mineral-tasting filling than the syrupy versions most people are used to from a supermarket case.
What does Instant Clearjel do in the filling, and why is it used instead of cornstarch?
Instant Clearjel is a modified food starch that thickens on contact with liquid without needing to be cooked first, and — more importantly for a frozen pie — it holds its texture through a freeze and thaw cycle better than regular cornstarch, which tends to break down and turn watery once frozen fruit filling is baked. That matters here because the pie ships frozen and gets baked from that frozen state, so the starch has to survive that transition and still set up properly in the oven. Rhubarb also releases a fair amount of liquid as it cooks, so a stable thickener keeps the crumble topping from turning soggy underneath. It's a functional ingredient, not a flavor additive — you won't taste it.
Is this pie suitable for keto, paleo, or carnivore diets?
No. The crust and crumble topping are built on bleached wheat flour and rolled oats, and the filling contains both granulated and brown sugar, so this pie doesn't fit keto or carnivore protocols, both of which restrict grain and added sugar. It's also not paleo-friendly, since paleo excludes refined sugar, dairy, and grains, and this pie has all three. We haven't had the product tested for a net carb count or nutrition panel, so we can't give you a specific gram number — if carb counting matters for your diet, treat this as a dessert to plan around rather than one to build a meal around.
What's the best way to serve or repurpose this pie beyond a straight slice?
The classic move is a warm slice next to a scoop of cold vanilla ice cream — the temperature contrast works especially well here because the oat crumble topping stays crisp against the warm fruit filling. If you want to stretch it further, a baked and cooled pie can be crumbled into a trifle or layered into parfait glasses with whipped cream, since the crumble topping holds its texture better than a traditional double crust would once broken up. It's not designed to be used as a raw filling for another recipe — it's meant to be baked as a whole pie, from frozen, straight through to serving. There's no ingredient substitution needed on your end; the recipe work is already done in the filling ratio and crust.
How can I verify the claims about butter crust and scratch-made fillings?
We don't hold third-party certifications like organic or gluten-free, so the claims here rest on the ingredient list itself rather than a certifying body's seal. You can check that directly: the crust ingredients list unsalted butter (pasteurized cream, natural flavoring) with no shortening, oil, or margarine anywhere in the list, and the filling starts from rhubarb, strawberries, sugar, and lemon juice rather than a pre-made fruit filling concentrate. The pie is made by hand at our small bakery in White Bear Lake, Minnesota, by my crew and me — there's no separate factory line or co-packer involved. If you want allergen specifics beyond what's implied by the ingredient list, check the printed Contains statement on the package, since that's the verified source rather than the ingredient list alone.
Why does this pie use a crumble topping instead of a full top crust?
The oat, flour, and brown sugar crumble replaces the top crust so that more of what you taste is filling rather than pastry — with a double crust, the top layer can compete with the fruit for attention, especially with a tart filling like rhubarb. The crumble also toasts and browns differently in the oven than a rolled crust does, giving you a craggy, slightly crunchy texture on top instead of a smooth sheet of pastry. The bottom crust is still the same 100% butter crust used across every pie we make, so you're not losing that — you're just getting a different texture on top suited to a fruit combination that benefits from more visible filling and contrast rather than a fully enclosed shell.
This strawberry rhubarb crumble pie swaps the usual top crust for an oat crumble/streusel, so what you're really tasting is the filling: real strawberries and rhubarb, made from scratch, held at a 60% rhubarb / 40% strawberry ratio because that's the balance that keeps the rhubarb's tartness from getting drowned out by sugar. It comes fully frozen and unbaked — no thawing required, just preheat your oven and bake it the way you'd bake a frozen pizza.
For serving, a warm slice next to something cold works well — a scoop of vanilla is the classic move, and ours is made from a from-scratch ice cream base if you want to go that route.
Keep it frozen until you're ready to bake, and store any leftovers in the freezer to keep the crust from going soft. This pie is not certified gluten-free, organic, or allergen-free — it's made with real butter, milk, and wheat flour, so plan accordingly if you're baking for someone with dietary restrictions, and with its sugar, oats, and flour, it's not a fit for keto, paleo, or carnivore diets.
Ingredients: Rhubarb, Strawberries, Unsalted Butter (Pasteurized Cream, Natural Flavoring), Bleached All Purpose Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Enzyme), Sugar, Rolled Oats, Brown Sugar, Instant Clearjel (Modified Food Starch), Water, Milk (Milk, Vitamin D3), Vanilla (Vanilla Bean Extractives, Water), Lemon Juice, Himalayan Sea Salt, Nutmeg, and Baking Powder (Cornstarch, Sodium Bicarbonate, Sodium Aluminum Sulfate, Monocalcium Phosphate).
Common Questions
How does this compare to a typical grocery store strawberry rhubarb pie?
Most mass-produced strawberry rhubarb pies use a shortening or shortening-blend crust, plus a filling built mostly from frozen fruit and syrup to standardize sweetness, often landing close to a 50/50 fruit split. This pie uses a 100% butter crust with no shortening at all, and the filling is held at a specific 60% rhubarb to 40% strawberry ratio, made from scratch rather than from a pre-mixed filling base. That higher rhubarb ratio is a deliberate choice — rhubarb's tartness gets lost quickly once sugar and strawberry sweetness are added, so keeping it dominant is what preserves the tart-sweet balance instead of tasting like a straight strawberry pie. The tradeoff is a firmer, more mineral-tasting filling than the syrupy versions most people are used to from a supermarket case.
What does Instant Clearjel do in the filling, and why is it used instead of cornstarch?
Instant Clearjel is a modified food starch that thickens on contact with liquid without needing to be cooked first, and — more importantly for a frozen pie — it holds its texture through a freeze and thaw cycle better than regular cornstarch, which tends to break down and turn watery once frozen fruit filling is baked. That matters here because the pie ships frozen and gets baked from that frozen state, so the starch has to survive that transition and still set up properly in the oven. Rhubarb also releases a fair amount of liquid as it cooks, so a stable thickener keeps the crumble topping from turning soggy underneath. It's a functional ingredient, not a flavor additive — you won't taste it.
Is this pie suitable for keto, paleo, or carnivore diets?
No. The crust and crumble topping are built on bleached wheat flour and rolled oats, and the filling contains both granulated and brown sugar, so this pie doesn't fit keto or carnivore protocols, both of which restrict grain and added sugar. It's also not paleo-friendly, since paleo excludes refined sugar, dairy, and grains, and this pie has all three. We haven't had the product tested for a net carb count or nutrition panel, so we can't give you a specific gram number — if carb counting matters for your diet, treat this as a dessert to plan around rather than one to build a meal around.
What's the best way to serve or repurpose this pie beyond a straight slice?
The classic move is a warm slice next to a scoop of cold vanilla ice cream — the temperature contrast works especially well here because the oat crumble topping stays crisp against the warm fruit filling. If you want to stretch it further, a baked and cooled pie can be crumbled into a trifle or layered into parfait glasses with whipped cream, since the crumble topping holds its texture better than a traditional double crust would once broken up. It's not designed to be used as a raw filling for another recipe — it's meant to be baked as a whole pie, from frozen, straight through to serving. There's no ingredient substitution needed on your end; the recipe work is already done in the filling ratio and crust.
How can I verify the claims about butter crust and scratch-made fillings?
We don't hold third-party certifications like organic or gluten-free, so the claims here rest on the ingredient list itself rather than a certifying body's seal. You can check that directly: the crust ingredients list unsalted butter (pasteurized cream, natural flavoring) with no shortening, oil, or margarine anywhere in the list, and the filling starts from rhubarb, strawberries, sugar, and lemon juice rather than a pre-made fruit filling concentrate. The pie is made by hand at our small bakery in White Bear Lake, Minnesota, by my crew and me — there's no separate factory line or co-packer involved. If you want allergen specifics beyond what's implied by the ingredient list, check the printed Contains statement on the package, since that's the verified source rather than the ingredient list alone.
Why does this pie use a crumble topping instead of a full top crust?
The oat, flour, and brown sugar crumble replaces the top crust so that more of what you taste is filling rather than pastry — with a double crust, the top layer can compete with the fruit for attention, especially with a tart filling like rhubarb. The crumble also toasts and browns differently in the oven than a rolled crust does, giving you a craggy, slightly crunchy texture on top instead of a smooth sheet of pastry. The bottom crust is still the same 100% butter crust used across every pie we make, so you're not losing that — you're just getting a different texture on top suited to a fruit combination that benefits from more visible filling and contrast rather than a fully enclosed shell.
- __Storage_Location:
- FrozenICE
- __Volume:
- 400
- __Owner:
- Ben The Baker
- __badge:
- All-Butter Crust
