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Wild-Foraged Berry Pie

$13.00

Close your eyes and imagine classic berry pie à la mode: Wild berries plucked from the alpine slopes of Mt. Baker in Washington, simmered into an ooey-gooey filling, then slathered across crispy bits of double-baked pie crust and strewn about a salted vanilla ice cream, Jackson Pollock-style. Now open your eyes — no, you’re not dreaming. 

Ingredients, Allergens & Nutrition Facts

Milk, Cream, Sugar, Berries (blueberries, blackberries, strawberries, raspberries, wild lingonberries, wild red huckleberries, cranberries, boysenberries), Pie Crust (wheat flour, butter and/or lard, water, milk, sugar, baking soda, lemon juice, sea salt, palm oil), Tapioca Syrup, Peaches, Pectin, Lemon Juice, Demerara Sugar, Eggs, Salt, Vanilla Extract, Natural Gums (guar gum, carrageenan), Cinnamon, Black Pepper

Allergens: Milk, Wheat, Eggs

Three (3) servings per pint. Each serving 2/3 cup. Calories per serving: 340

Shipping & Delivery

We ship ice cream Monday through Thursday with 2Day, Ground, or Overnight shipping options. Typically, orders placed before noon (12pm PST) on Wednesday will ship the same week. While we do our best to always ship orders as fast as possible, timelines may be extended due to weather, demand, and other unforeseen events. You’ll receive an email with tracking information when your order is ready to be picked up by FedEx. For more information, please see our SHIPPING PAGE.

Trusted Partners
Back in 2015 we learned a couple of important lessons about pie: 1) Wine bottles can function as rolling pins only for so long. 2) The hard part is not baking a beautiful pie—it’s getting that pie into ice cream. After much trial and error, we abandoned all utensils and dug in—literally—with our hands, perfecting the art of launching pie clumps directly into ice cream as it churned. It was tactile, messy, and exactly what we wanted. From that moment on we realized that anything we could put in our hands, we could put into ice cream. Our minds opened to limitless possibilities for ingredients and we started quantifying recipes by how many hands were required per tub.