Old Fashioned Strawberry Rhubarb Pie Recipe: Tart-Sweet Balance With Crispy Lattice Top

This old-fashioned strawberry rhubarb pie delivers the perfect balance of tart rhubarb and sweet strawberries, all topped with a crispy lattice crust that becomes the star of every slice.

The secret lies in layering the fruit just right—thinly sliced rhubarb and strawberries arranged in alternating rows—while a buttery, flaky crust encases the filling for that signature rustic charm. I’ve perfected this recipe over years of summer baking, ensuring the filling stays thick and jammy without turning mushy.

The lattice isn’t just decorative; it creates pockets of golden-brown crispness that contrast beautifully with the soft, bubbling fruit beneath.

The beauty of this pie is in its simplicity—no fancy techniques, just a few key steps that make all the difference. You’ll start with a classic double-crust pie, but the real magic happens in the fruit filling.

A touch of cornstarch thickens the juices just enough to hold shape, while a splash of lemon juice brightens the tartness of the rhubarb.

Baking at the right temperature ensures the crust stays flaky while the filling cooks through to a perfectly set consistency, ready to slice into clean, inviting wedges. The lattice isn’t just for looks; it’s functional, allowing steam to escape while keeping the fruit tender.

What you’ll end up with is a pie that tastes like summer in every bite—crispy edges on the lattice, a filling that’s sweet enough to balance the rhubarb’s tang, and a crust so tender it practically melts in your mouth.

This isn’t just dessert; it’s a centerpiece for picnics, family gatherings, or a quiet afternoon treat. The aroma alone will have everyone gathering around the table, and the first slice is always met with a sigh of satisfaction. Let’s get baking—this pie is worth every minute of the process.

Serve it warm with a scoop of vanilla ice cream or let it cool slightly for cleaner slices. The lattice holds its shape beautifully, making it perfect for transporting to potlucks or sharing with neighbors.

Trust me, once you try this version, you’ll never go back to store-bought. The combination of textures and flavors is what makes it truly old-fashioned—simple, timeless, and impossible to resist.

Ingredients for old fashioned strawberry rhubarb pie

Simple fruit, buttery crust, and a lattice that steals the show—this is summer in pie form.

The rhubarb and strawberries are your stars—farmers market picks have the best flavor, but grocery store varieties work too. Look for bright red strawberries (no green shoulders) and firm, vibrant rhubarb stalks—avoid any that feel mushy or have brown spots. I always buy extra strawberries because they bruise easily, and Trader Joe's usually has the best price per pound. For the crust, Land O'Lakes unsalted butter is my go-to—it stays cold longer during mixing. If you can't find it, any cold, unsalted butter works, but let it sit out just until it's pliable, not melted. The lattice is what makes this pie special, so don't skip it—it's easier than it looks, and the crispy edges are worth the effort.

No rhubarb? Substitute extra strawberries—just reduce sugar slightly to balance the sweetness. Running short on strawberries? Blueberries or raspberries work in a pinch, but the flavor will shift. For the crust, shortening can replace butter if you're avoiding dairy, but the texture will be slightly different. The cornstarch is non-negotiable—it's what keeps the filling from turning into soup. If you're making this ahead, prepare the filling and crust separately and assemble just before baking. The lattice strips should be about 1-inch wide—cut them with a pizza cutter or sharp knife. For extra shine, brush the baked lattice with melted butter instead of cream, but both work.

This pie tastes even better the next day—cover loosely with plastic wrap and store at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for 3 months. To reheat, wrap slices in foil and warm at 350°F for 10 minutes. The lattice stays crispy if you keep it in an airtight container—just reheat the slices before serving. Leftovers? Toss them into yogurt or use as a topping for pancakes. Trust me, there won't be any.

Step-by-step instructions for old fashioned strawberry rhubarb pie

Here's how to build a classic pie with that perfect tart-sweet balance and golden lattice crust.

In a large bowl, combine the 3 cups fresh strawberries and 3 cups fresh rhubarb stalks. You'll want to slice both into even ¼-inch pieces—this ensures consistent cooking and texture. Add the 2 tablespoons lemon juice and 1 teaspoon vanilla extract, then toss gently to coat the fruit evenly.

In a separate small bowl, whisk together the 2 tablespoons cornstarch and ½ cup of the 1½ cups granulated sugar. Sprinkle this mixture over the fruit and stir until fully combined. Let the mixture sit for 15 minutes at room temperature—this allows the cornstarch to begin thickening and the flavors to meld. You'll notice the fruit juices start to release and become slightly syrupy, which is exactly what we want for that perfect pie filling texture.

In a food processor, combine the 1 cup cold unsalted butter (cut into cubes), 2½ cups all-purpose flour, ½ teaspoon salt, and the remaining 1 cup granulated sugar. Pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. Add the 1 whole large egg and pulse again until the dough just comes together.

Turn the dough out onto a lightly floured surface and gently press it into a 12-inch circle. Transfer to a pie dish, trim the edges, and crimp decoratively. Preheat your oven to 375°F and bake the crust for 15 minutes. This pre-baking step, called blind baking, creates a sturdy base that won't sog under the fruit filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake until lightly golden.

Remove the baked crust from the oven and carefully transfer the fruit mixture to the center, spreading it evenly. The filling should come about ¼ inch below the crust edges—this prevents overflow during baking. For the lattice top, cut the remaining dough into 1-inch strips and weave them over the filling in a classic diamond pattern.

Brush the lattice with the ¼ cup heavy cream (if using) for that signature golden sheen. Bake at 375°F for 45-50 minutes until the filling bubbles gently and the crust turns deep golden brown. The edges should be crisp while the center remains slightly jiggly—this indicates the filling is set but still moist. Let the pie cool completely before slicing, as this allows the juices to fully settle and the flavors to develop.

Once the pie has cooled completely (at least 2 hours), run a sharp knife around the edges to separate it from the dish. This makes clean slices every time. The filling should be thick but still juicy, with that perfect balance of tart rhubarb and sweet strawberries. The lattice should be crisp and golden, providing just the right contrast to the tender filling.

Serve slices warm or at room temperature with a dollop of whipped cream if desired. The pie tastes best the first day, though leftovers keep well in the refrigerator for up to 3 days. This classic technique delivers that old-fashioned pie perfection with every bite—crisp lattice, tender crust, and a filling that sings with tart-sweet harmony.

Essential equipment for great old fashioned strawberry rhubarb pie

Pie Dish Essentials

Start with a 9-inch deep-dish pie pan—I recommend Ball Glass Pie Plates for even heat distribution. The deep sides prevent filling from spilling during baking, and the glass lets you monitor color. For lattice perfection, use a pie dish with slightly flared edges to showcase the design.

If you don’t have glass, a ceramic dish works too, but avoid dark colors—they can over-bake the crust. 🥧

Crust Tools

A pie crust roller (like the OXO Good Grips version) makes rolling dough easier, but a wooden rolling pin works just as well. For shaping, keep a pie bird (or pie weights) and parchment paper handy for blind baking.

I also keep a sharp pizza cutter nearby to slice the lattice strips cleanly—it’s faster than a knife and gives uniform widths. A pastry brush with a long handle helps apply egg wash or cream to the lattice without touching it.

Fruit Prep Gear

Prep your fruit efficiently with a mandoline slicer (set to ¼-inch) for even slices, or use a sharp chef’s knife if you prefer hands-on control. A large mixing bowl (at least 8-quart capacity) holds the fruit while tossing, and a whisk keeps the cornstarch-sugar mixture smooth.

For measuring, a digital kitchen scale ensures precision—especially for the sugar and cornstarch ratio. A fine-mesh strainer helps drain excess juice if your fruit is particularly watery.

Baking Must-Haves

An oven thermometer (like the Thermoworks model) is a game-changer—home ovens often run hot or cold, and this ensures your pie bakes at the perfect 375°F. A cooling rack prevents soggy bottoms by letting air circulate, and a pie server with a sharp, serrated edge makes clean slices.

For lattice crispiness, I brush with heavy cream (or melted butter) using a small pastry brush—just enough to glaze without soaking the dough. 🔥

Optional Upgrades

For extra shine, a food-safe spray bottle with water lets you mist the lattice before baking—it creates steam for a crispier finish. A pie cooling rack insert (like the Wilton version) elevates the pie for even cooling.

If you love presentation, keep edible gold leaf or powdered sugar on hand to dust the lattice after baking. For make-ahead convenience, vacuum-sealed bags preserve slices for up to 5 days in the fridge.

Frequently asked questions