Strawberry Rhubarb Double Crust Pie - avg 3.2lb
Ben The Baker
$38.00
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Ben The Baker
Strawberry Rhubarb Double Crust Pie - avg 3.2lb
My crew and I put everything into one thing: the crust. Every pie we make gets a full double crust of 100% butter pastry — never shortening — because butter is the only fat that gives you a crust that shatters instead of just chewing. This one pairs that crust with a from-scratch filling built on a 60% rhubarb to 40% strawberry ratio, so the tartness of the rhubarb still comes through instead of getting buried in sugar. We hand-build every pie in our small bakery in White Bear Lake, Minnesota.
- A classic spring-and-summer pie for anyone who thinks rhubarb should still taste like rhubarb, not just sugar and filler
- 100% butter double crust, never shortening — the one claim we build the whole bakery around
- Filling made from scratch with real rhubarb and strawberries, no shortcuts to the ratio
This pie is built the way my crew and I think a fruit pie should be — a real double crust of 100% butter pastry, top and bottom, wrapped around a filling we make from scratch, not from a bucket. Every pie is made by hand in our bakery in White Bear Lake, Minnesota, so you're getting a small-batch pie, not a mass-produced one from a big factory line.
It's a Strawberry Rhubarb pie, and we lean hard into that 60/40 rhubarb-to-strawberry ratio on purpose — most versions flip that ratio and end up with something that just tastes like sweetened strawberry. Ours keeps the tartness of the rhubarb front and center, with the strawberries there to round out the edges, not take over. The full double crust on top is 100% butter, never shortening — that's the whole reason people come back to us instead of grabbing whatever's in the grocery freezer case.
This pie is unbaked and fully frozen, ready to bake fresh at home. That's intentional — you get to finish it in your own oven, and the whole house smells like it while it bakes. If you can bake a frozen pizza, you can bake this: no thawing, no proofing, just preheat and go. It comes out best served warm, with the crust still crackling at the edges, and it holds up fine with a scoop of vanilla ice cream if you want to go that direction. Worth noting, this is a classic buttery, sugar-sweetened fruit pie, so it's not built for keto, paleo, or carnivore diets — it's meant to be an indulgence, not a diet food.
Keep it frozen until you're ready to bake — it's not a thaw-and-serve pie, it needs the oven. Store any leftovers refrigerated once baked.
Ingredients: Rhubarb, Strawberries, Sugar, Thickener, and All-Butter Pie Crust.
Common Questions
How does this compare to a standard grocery store strawberry rhubarb pie?
The biggest difference is the crust and the fruit ratio. Most mass-produced fruit pies use a shortening-based crust or a shortening-butter blend because it's cheaper and holds up better in long-haul freezer distribution. This pie uses a 100% butter crust, top and bottom, which behaves differently in the oven — butter has a lower melting point and higher water content than shortening, so it creates more steam pockets in the dough, which is what gives you a flakier, more layered crust instead of a uniform, dense one. On the filling side, most commercial strawberry rhubarb pies flip the ratio to be strawberry-forward because straight rhubarb is tart and less familiar to some palates. This one runs roughly 60% rhubarb to 40% strawberry, which keeps the tartness in front rather than masking it with sugar and strawberry sweetness.
Why does the rhubarb-to-strawberry ratio actually matter for how the pie tastes?
Rhubarb's tartness comes largely from malic acid and oxalic acid in the stalks, and that acidity is what gives a strawberry rhubarb pie its characteristic sharp edge — without it, you basically end up with a strawberry pie that happens to have some pink stalks in it. Strawberries bring sugar and aromatic esters that round out that sharpness rather than fight it. When a filling is majority strawberry, the rhubarb's contribution gets diluted to the point where it's barely detectable except in color. Running the filling closer to 60/40 in rhubarb's favor keeps that tart-forward profile intact, which is the traditional balance this dessert is built on.
Does this pie fit a keto, paleo, or carnivore diet?
No, and there's no getting around that honestly. The crust is a wheat-flour, all-butter pastry, and the filling is thickened fruit with added sugar, so it's a standard grain-and-sugar-based dessert, not a low-carb or grain-free item. It won't work for keto, paleo, or carnivore protocols, which all restrict wheat flour and added sugars in one form or another. If you're tracking macros strictly, treat this as an occasional dessert rather than something to fit into a specific diet framework — we haven't had it nutritionally analyzed, so we can't give you exact carb or sugar counts per slice.
What's the best way to serve or pair this pie once it's baked?
It's built to be served warm, straight out of the oven or within an hour or two of baking, when the crust is still crackling at the edges. A scoop of vanilla ice cream on top is the classic pairing and works well because the cold, mild vanilla base offsets the tart rhubarb rather than competing with it. If you're serving it at a gathering, it holds its structure fine at room temperature for a few hours, but the crust texture is noticeably better fresh from the oven than reheated the next day. For leftovers, refrigerate the baked pie and give slices a short reheat in the oven or toaster oven rather than the microwave, which will soften the crust.
How do I know the crust is really 100% butter and made by hand?
The ingredient list is short and specific: rhubarb, strawberries, sugar, thickener, and an all-butter pie crust, with no shortening or hydrogenated oils listed anywhere. That's the kind of thing you can check yourself against the label on the box. Beyond the ingredient list, we haven't pursued third-party certifications like organic or non-GMO on this product, so we're not going to claim them — what we can tell you plainly is that the pies are made by hand by our crew in White Bear Lake, Minnesota, and the filling is made from scratch rather than sourced pre-made. If a claim isn't on the ingredient label, we're not asking you to take it on faith.
Why does the crust matter so much to how this pie turns out?
Butter and shortening behave very differently in a laminated pie dough. Shortening is 100% fat and stays solid across a wider temperature range, which makes dough easier to work with and more forgiving, but it also means the crust bakes up more uniform and less flaky since there's no water content to create steam. Butter is about 80% fat and 15-18% water, and when that water hits oven heat it flashes to steam, pushing apart the layers of dough and creating the shattering, flaky texture people associate with a well-made pie crust. The tradeoff is that butter dough is harder to handle and less forgiving during rolling, which is part of why so many commercial bakeries default to shortening or a blend instead.
Do I need to thaw this pie before baking it?
No — it ships frozen and goes straight into the oven from that state, no thawing or proofing beforehand. Treat it the same way you'd treat a frozen pizza: preheat the oven, put the frozen pie in, and bake according to the instructions on the box. Keep it in the freezer right up until you're ready to bake it, since letting it thaw first can affect how the crust sets up in the oven. Once it's baked, any leftovers should go in the refrigerator, not back in the freezer.
It's a Strawberry Rhubarb pie, and we lean hard into that 60/40 rhubarb-to-strawberry ratio on purpose — most versions flip that ratio and end up with something that just tastes like sweetened strawberry. Ours keeps the tartness of the rhubarb front and center, with the strawberries there to round out the edges, not take over. The full double crust on top is 100% butter, never shortening — that's the whole reason people come back to us instead of grabbing whatever's in the grocery freezer case.
This pie is unbaked and fully frozen, ready to bake fresh at home. That's intentional — you get to finish it in your own oven, and the whole house smells like it while it bakes. If you can bake a frozen pizza, you can bake this: no thawing, no proofing, just preheat and go. It comes out best served warm, with the crust still crackling at the edges, and it holds up fine with a scoop of vanilla ice cream if you want to go that direction. Worth noting, this is a classic buttery, sugar-sweetened fruit pie, so it's not built for keto, paleo, or carnivore diets — it's meant to be an indulgence, not a diet food.
Keep it frozen until you're ready to bake — it's not a thaw-and-serve pie, it needs the oven. Store any leftovers refrigerated once baked.
Ingredients: Rhubarb, Strawberries, Sugar, Thickener, and All-Butter Pie Crust.
Common Questions
How does this compare to a standard grocery store strawberry rhubarb pie?
The biggest difference is the crust and the fruit ratio. Most mass-produced fruit pies use a shortening-based crust or a shortening-butter blend because it's cheaper and holds up better in long-haul freezer distribution. This pie uses a 100% butter crust, top and bottom, which behaves differently in the oven — butter has a lower melting point and higher water content than shortening, so it creates more steam pockets in the dough, which is what gives you a flakier, more layered crust instead of a uniform, dense one. On the filling side, most commercial strawberry rhubarb pies flip the ratio to be strawberry-forward because straight rhubarb is tart and less familiar to some palates. This one runs roughly 60% rhubarb to 40% strawberry, which keeps the tartness in front rather than masking it with sugar and strawberry sweetness.
Why does the rhubarb-to-strawberry ratio actually matter for how the pie tastes?
Rhubarb's tartness comes largely from malic acid and oxalic acid in the stalks, and that acidity is what gives a strawberry rhubarb pie its characteristic sharp edge — without it, you basically end up with a strawberry pie that happens to have some pink stalks in it. Strawberries bring sugar and aromatic esters that round out that sharpness rather than fight it. When a filling is majority strawberry, the rhubarb's contribution gets diluted to the point where it's barely detectable except in color. Running the filling closer to 60/40 in rhubarb's favor keeps that tart-forward profile intact, which is the traditional balance this dessert is built on.
Does this pie fit a keto, paleo, or carnivore diet?
No, and there's no getting around that honestly. The crust is a wheat-flour, all-butter pastry, and the filling is thickened fruit with added sugar, so it's a standard grain-and-sugar-based dessert, not a low-carb or grain-free item. It won't work for keto, paleo, or carnivore protocols, which all restrict wheat flour and added sugars in one form or another. If you're tracking macros strictly, treat this as an occasional dessert rather than something to fit into a specific diet framework — we haven't had it nutritionally analyzed, so we can't give you exact carb or sugar counts per slice.
What's the best way to serve or pair this pie once it's baked?
It's built to be served warm, straight out of the oven or within an hour or two of baking, when the crust is still crackling at the edges. A scoop of vanilla ice cream on top is the classic pairing and works well because the cold, mild vanilla base offsets the tart rhubarb rather than competing with it. If you're serving it at a gathering, it holds its structure fine at room temperature for a few hours, but the crust texture is noticeably better fresh from the oven than reheated the next day. For leftovers, refrigerate the baked pie and give slices a short reheat in the oven or toaster oven rather than the microwave, which will soften the crust.
How do I know the crust is really 100% butter and made by hand?
The ingredient list is short and specific: rhubarb, strawberries, sugar, thickener, and an all-butter pie crust, with no shortening or hydrogenated oils listed anywhere. That's the kind of thing you can check yourself against the label on the box. Beyond the ingredient list, we haven't pursued third-party certifications like organic or non-GMO on this product, so we're not going to claim them — what we can tell you plainly is that the pies are made by hand by our crew in White Bear Lake, Minnesota, and the filling is made from scratch rather than sourced pre-made. If a claim isn't on the ingredient label, we're not asking you to take it on faith.
Why does the crust matter so much to how this pie turns out?
Butter and shortening behave very differently in a laminated pie dough. Shortening is 100% fat and stays solid across a wider temperature range, which makes dough easier to work with and more forgiving, but it also means the crust bakes up more uniform and less flaky since there's no water content to create steam. Butter is about 80% fat and 15-18% water, and when that water hits oven heat it flashes to steam, pushing apart the layers of dough and creating the shattering, flaky texture people associate with a well-made pie crust. The tradeoff is that butter dough is harder to handle and less forgiving during rolling, which is part of why so many commercial bakeries default to shortening or a blend instead.
Do I need to thaw this pie before baking it?
No — it ships frozen and goes straight into the oven from that state, no thawing or proofing beforehand. Treat it the same way you'd treat a frozen pizza: preheat the oven, put the frozen pie in, and bake according to the instructions on the box. Keep it in the freezer right up until you're ready to bake it, since letting it thaw first can affect how the crust sets up in the oven. Once it's baked, any leftovers should go in the refrigerator, not back in the freezer.
- __Storage_Location:
- FrozenICE
- __Volume:
- 400
- __Owner:
- Ben The Baker
- __badge:
- All-Butter Crust