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Wild Foraged Berry Pie

$0.00

First churned July 2015

In 2012 our friend foraged the most beautiful huckleberries, blackberries, and Saskatoon berries from Mt. Baker in Washington. We initially transformed the wild finds into berry sherbet, but then envisioned a greater destiny: classic berry pie. The berries are cooked into an ooey-gooey filling, then chucked into salted vanilla ice cream alongside golden pie crust, Jackson Pollock-style.

Ingredients & Allergens

Milk, All-Natural Cream, Sugar, Tapioca Syrup, Berries (blueberries, blackberries, black raspberries, strawberries, raspberries, wild red huckleberries, cranberries), Pie Crust (flour, butter, water, cane sugar, lemon juice, sea salt), Pectin, Lemon Juice, Peaches, Demerara Sugar, Eggs, Salt, Vanilla Extract, Spices, Natural Gums (guar gum, carrageenan) Allergens: Milk, Wheat, Eggs

Shipping & Delivery

Shipping Cutoffs: Our shipping cutoffs are Wednesday at Noon PST for 2Day or Ground and Thursday at Noon PST for overnight delivery. We ship Monday through Wednesday for 2Day and Ground and Monday through Thursday for Overnight. 2nd Day or Ground orders placed after 12:00pm PST on Wednesday and Overnight orders placed after 12:00pm PST on Thursday, will be shipping the following Monday. 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.