Pints of the Month: The Summer Pie Series
What’s better than pie with ice cream? Pie in ice cream. This month, we’ve churned the classics into five scoopable slices. Flaky crusts, jammy fillings, custardy centers, all served à la mode, Salt & Straw style. A few fan-favorites are back, showing off the Pacific Northwest’s best produce, and we’ve whipped up some brand-new ones too, with vine-ripened tomatoes and mouth-puckering lemons. Put down your fork and grab a spoon—the Summer Pies Series has arrived.
Start with The Summer Pies and enjoy 5 new flavors with every monthly shipment.
Flavors in Pack:
- Wild-Foraged Berry Slab Pie
- Rhubarb Crumble with Toasted Anise
- Coconut Cherry Pie with Almond Crust (v)
- Wildflower Honey and Lemon Chess Pie
- Gruyère and Tomato Custard Tart
$75
1
What's In The Box
Wild-Foraged Berry Slab Pie
Wild berry pie filling and bits of double-baked pie crust folded into salted vanilla ice cream.
Coconut Cherry Pie with Almond Crust (v)
Sour cherry pie filling and shortbread almond crust folded into lush coconut cream
Wildflower Honey and Lemon Chess Pie
Pops of lemon chess pie folded into creamy cultured frozen yogurt, sweetened with wildflower honey and finished with a drizzle of housemade lemon curd.
Gruyère and Tomato Custard Tart
A savory gruyère cheese & tomato jam baked into a buttery, flaky pie crust, diced into bite-sized morsels and tossed into a salt & pepper custard ice cream.
Pairs Better With
“Salt & Straw is pretty much the best ice cream there is.”
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