Store Hours: Daily 8am-2pm, + Pizza Nights Thur thru Sat 5pm-8pm
DIY Fruit Pie Recipe with Raspberries

With summer in full swing for another month, the best way we know how to cool down is with pie a la mode!

While our bakery isn't currently making finished pies until late fall and winter months, we ARE offering our frozen pie shells for you to create your own oven magic at home.

Our pie shells come in a two pack for $12.75. You can purchase them in our retail bakery any day of the week first come first served, or you can order them in advance via our website (ORDER MY PIE SHELLS!). 

We did the easy part for you, now the hard part is picking your pie flavor! Do you fancy a bourbon peach? Perhaps a classic double crust granny smith apple? A tart blackberry with a hint of orange citrus? The pie is the limit!

We are fortunate enough to sell our products at the PSU Farmers Market every Saturday, where we are equally as fortunate to have fellow vendors selling beautiful produce & other local goods.

Raspberries were too good to resist and were singing to our hearts this weekend.
Next stop-double crust raspberry pie!

This recipe works for all berries and stone fruits. Pick your flavor and have some yum!

INSTRUCTIONS
1. Rinse and clean eight cups of raspberries.
2. In a six quart pot, mix berries with two cups of white sugar and let the ingredients simmer together over low heat until juice expels. Tip-if your berries are on the sweeter side, try adding lemon zest or orange zest as desired for a beautiful balance of flavor.
3. Add 2/3 cup cornstarch and mix until no berry chunks can be found. Continue cooking over low heat until liquid is thin and clear (not cloudy).
4. Allow to cool before adding to pie crust, about thirty minutes or until cool to the touch. While berries are cooling, remove pie shells from freezer and leave on counter top to become more pliable. 
5. Preheat your oven to 375 degrees.
(Here comes the fun part!)
6. Separate your pie shells and slowly pour the berry mixture into one of your pie shells.
7. To make the double crust, take the second pie shell, turn upside down and flip onto the top of the berry filled pie.
8. Trim along the edges with kitchen scissors.
9. Follow the edges and pinch the dough into the original fluting/pie fold.
10. Score the top of your pie with a pairing knife to allow for a steam vent to avoid ripping the top crust.
11. Sprinkle the top of your pie with a little extra white sugar to sweeten up the pie shell.
12. Bake your pie for forty-five minutes to an hour at 375 degrees.

Once cooled, make sure you have your favorite berry-paired ice cream on hand and have yourself a serving (or two!) of your nearly home-made berry pie a la mode. 

INGREDIENTS
1 Two-Pack Frozen New Cascadia Traditional pie shells
8 cups of your favorite berry or stone fruit (frozen or fresh)
2 cups white sugar
2/3 cup corn starch
Optional: lemon zest or orange zest
Our pie shells contain butter, brown rice flour, tapioca flour, water, millet flour, sugar, xanthan gum, and sea salt. You can bake beautiful sweet pies or even savory quiche! Wherever your heart takes you, you can make it with our Take & Bake frozen shells.