Salt & Straw The Summer Pies Series
Wild-Foraged Berry Slab Pie
Our take on berry pie à la mode brings back a mountain of foraged fruit and loyal fans every year. Mounds of wild mountain blackberries, blueberries, and lingonberries—handpicked by our friend “Bear” on the slopes of Mt. Baker in Washington—slowly simmer into an ooey-gooey filling. That syrupy compote gets slathered on thick over flaky, double-baked pie crust, then folded into salted vanilla ice cream. One bite and you’ll understand why we couldn’t make the Summer Pies Series without it.
Wildflower Honey and Lemon Chess Pie
Every Southern state puts its own spin on Chess Pie—this is ours. Intensely creamy cultured frozen yogurt is sweetened with wildflower honey from Bee Local, lending a mild, chamomile-like floral note to the tangy, rich flavor. Ricotta, vanilla, honey, and lemon come together as a custard, poured and baked into a shortbread crust from Grand Central Bakery until the center sets with that signature jelly-like wobble. Pops of fresh, citrusy pie punctuate every scoop, finished with a drizzle of tart, housemade lemon curd. Pucker up! This pie’s got zing.
Gruyère and Tomato Custard Tart
A savory ‘slice’ in our spread of summer pies. Juicy tomato jam marbles through a silky Gruyère cheese filling, baked into the buttery, flaky pie crust we adore from Grand Central Bakery. Once it’s bubbling and golden, we dice the tart into cheesy, bite-sized morsels and toss them into a smooth salt & pepper custard ice cream. The warm, fruity heat of aranya pepper pairs beautifully with the tomato’s natural sweetness. Consider it a light lunch in disguise.
Peaches and Cream Galette
Few fruits say summer quite like ripe stone fruit. And few desserts capture their juicy magic better than a peach galette—handmade, rustically imperfect, and all the more delicious for it. We bake ripe peaches, butter, and sugar to bubbly perfection inside a crumbly honey shortbread crust, then fold generous hunks of tender peach galette right into our vibrant fresh peach ice cream. To finish, we swirl in even more ooey gooey peach pie filling made with peak-season Oregon fruit. It’s peaches three ways. And somehow, still not enough.
Coconut Cherry Pie with Almond Crust (v)
Our all-American Sour Cherry Pie gets a rich, creamy vegan update. Tart cherries from Washington orchards reduce with a generous pour of amaretto into a glossy, ruby-red filling. A crumbly shortbread crust echoes the delicate almond notes, subtly amplifying the cherry flavor—a move pastry chefs swear by. Everything’s folded into lush coconut cream for a nutty, tangy, and totally dairy-free scoop of cherry pie.