{"id":4701,"date":"2024-11-24T23:32:58","date_gmt":"2024-11-24T23:32:58","guid":{"rendered":"https:\/\/snarklesauce.com\/blog\/?p=4701"},"modified":"2026-04-03T14:37:20","modified_gmt":"2026-04-03T18:37:20","slug":"the-village-pie-maker-strawberry-rhubarb-pie-aldi-review","status":"publish","type":"post","link":"https:\/\/snarklesauce.com\/blog\/2024\/11\/24\/the-village-pie-maker-strawberry-rhubarb-pie-aldi-review\/","title":{"rendered":"The Village Pie Maker: Strawberry Rhubarb Pie (Aldi) Review"},"content":{"rendered":"\n
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Author\u2019s Note: The following review is my own ridiculous opinion. I don\u2019t work for Aldi<\/a>. Nobody paid me to write this review. I have no affiliation with The Village Pie Maker<\/a> nor Aldi.<\/em><\/p>\n\n\n\n

I am utterly ruined.<\/h2>\n\n\n\n

If this Village Pie Maker is single and a dude, I want to marry him. Take me to your village!<\/p>\n\n\n\n

I’ve been seeing these frozen strawberry-rhubarb pies at Aldi for the last couple years, and I finally got one. Finally.<\/em> They were sold out last year at my local store.<\/p>\n\n\n\n

So. Confession time: I’ve never had a strawberry rhubarb pie before. In fact, I’ve never had ANY rhubarb pie before. I don’t have anything to compare this to. This is new.<\/p>\n\n\n\n

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All I can say is, wow. This pie is absolutely BURSTING with flavor. The fruity strawberry taste is strong, and the rhubarb flavor sent tingly shivers through my tastebuds. Almost like a kiwi tingle. The filling is quite tart, but balanced by sweetness.<\/p>\n\n\n\n

(For a fruity-chocolate combination, check out my review of Aldi’s Strawberry Jaffa Cakes<\/a>.)<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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There are fairly large chunks of both strawberries and rhubarb in this pie, although the pieces are very, very soft and begin disintegrating as soon as I scoop them with my fork. I normally prefer perkier fruit pieces and something “chewable,” but I can confidently say that the flavor more than compensates for the squashy texture.<\/p>\n\n\n\n

(Looking for another strawberry treat? Check out my review of these Strawberry White Chocolate Easter Bunnies from Aldi<\/a>. They’re made with real freeze-dried berries, cream, and cocoa butter.)<\/em><\/p>\n\n\n\n

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There’s a decent amount of viscous fruit gel, too, but it tastes so good, I’m not mad. It’s thick enough to hold the fruit securely in place without running across the plate. How did they get it so beautifully red without dyes or artificial colors? Amazing.<\/p>\n\n\n\n

(For another naturally-colored strawberry-rhubarb treat, check out my review of these assorted Moser Roth Chocolate Truffle Easter Eggs from Aldi<\/a>.)<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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The crust is phenomenal. It’s flakey, crisp, and somewhat savory in taste. I was surprised how thin it is on the top of my pie \u2014 the bottom layer is tad thicker. If you are someone who hates<\/em> getting a high ratio of pie crust to filling, you will rejoice. There is little crust compared to filling volume.<\/p>\n\n\n\n

\"Flakey<\/figure>\n\n\n\n

I’m further amazed by how well this pie serves. I let mine cool for at least 30 minutes before slicing into it, but it was still HOT. I fully expected that first slice to fall apart. But it didn’t. It scooped out perfectly, and the filling even stayed inside, as molten as it was. You can thank the combination of the crust-crispness, and that viscous fruit gel-glue.<\/p>\n\n\n\n

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I didn’t think I could get more impressed, but the ingredients blew my mind. I don’t remember the last time I saw a grocery store pie with such clean and simple ingredients. Wowzers. From the strong, rich taste, I expected a hot mess of artificial flavors and chemicals. Nope. More about the ingredients later.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Please indulge me in this weird little tangent: I love that this is a “normal-sized” pie. Most of the grocery store pies I’ve bought recently have been more like “mini pies,” even though they aren’t sold or branded as such. They rarely exceed 7 inches in diameter. If you are serving a hungry family, those tiny pies look a bit embarrassing. THIS Village Pie Maker rendition is the size pie I would bake myself. It’s a healthy 9.5 inches to the edges of the pan. This is a pie I would not be ashamed to bring to a family gathering.<\/p>\n\n\n\n

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The box said the crust was made from scratch and hand-crimped. I actually believe it. If I took this pie out of the disposable aluminum pan it comes in, and put it in my own pie pan, no one would believe I didn’t make this in my own kitchen.<\/p>\n\n\n\n

\"Raw,<\/figure>\n\n\n\n

If I had room in my freezer for more of these strawberry rhubarb pies, I would buy them and hoard them all year. In a heartbeat. But I do not have room in my freezer. Not a single shred of room. Not one iota. There is less room in my freezer than there was at “the inn” for baby Jesus. <\/p>\n\n\n\n

In fact, I bought this pie knowing<\/em> there was no room<\/em>. I used that as justification to bake my pie as soon as I got home. I mean, what choice did I have? I’m not eating this whole pie because I’m greedy; I’m doing it because there was no freezer space. See? Sometimes, things just work out!<\/p>\n<\/div><\/div>\n\n\n\n

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\"Baking<\/figure>\n\n\n\n

Cooking Instructions<\/h2>\n\n\n\n

Conveniently, this pie bakes from frozen. It doesn’t need to be thawed. It goes straight from your freezer to the oven. I love this. I want more pies like this. I baked mine at 350 for exactly 90 minutes. But I checked on it at 75 minutes, per the box instructions. Mine still had a doughy, pale crust at 75 minutes.<\/p>\n\n\n\n

\"The<\/figure>\n\n\n\n

The crust bubbled up like a dome during baking, but deflated within 5 minutes of coming out of the oven.<\/p>\n\n\n\n

\"Aldi<\/figure>\n\n\n\n

Serving and re-heating the pie<\/h2>\n\n\n\n

In my opinion, this pie is best eaten warm or room temperature after baking. Refrigerating it makes the crust hard and stiff and almost waxy-tasting (from the palm oil). I tried microwaving my leftovers, and I didn’t like this very much. The insides are too molten, while the crust stays a bit too cold and hard.<\/p>\n\n\n\n

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Instead, I prefer to toast each leftover slice in my countertop air-fryer toaster oven. It only takes about 5 minutes at 350 degrees for the crust to re-heat and get crispy-fresh, while the fruit inside doesn’t turn into lava.<\/p>\n<\/div><\/div>\n\n\n\n

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\"Ingredients<\/figure>\n\n\n\n

Ingredients in The Village Pie Maker Strawberry Rhubarb<\/h2>\n\n\n\n

Here are the ingredients, from the label:<\/p>\n\n\n\n