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Sweet Pies Whole or by the Slice

Our sweet menu is characterized by three things: Handmade pastry, fresh, ripe fruit, and a celebration of seasonality.

Our all-butter crust is made in 65-pound batches and rolled entirely by hand. The flour we use is one-third white and two-thirds whole wheat pastry flour; the whole wheat flour is entirely California grown. We also make a vegan variation that is made with coconut and canola oils instead of butter.

Using fresh fruit that is harvested for ripeness and flavor rather than long shelf-life enables us to keep the recipes simple – a lot of fruit, a little sugar, seasoning, and thickener are all it takes to make our pies.

Mission Pie customers celebrate spring with strawberry-rhubarb, enjoy a long summer full of berries and stone fruits, welcome fall with Pumpkin Pie, and sweeten their winters with apples, pears and citrus. Our bakers start the day at 5:00 am and the full menu is available by 8:00 am. Whole pies are 9 inches, feed 6 to 8, and are $24, until September 1, 2015, when all pies will be $27. (Ingredient costs are shooting up due to the drought.)

We also serve all of our pies by the slice for $4.00, with complementary Straus Family Creamery organic whipped cream. For an additional treat, you can add a scoop of Straus Organic Vanilla Bean ice cream for $1.50. Enjoy a slice here, at home, or enjoying your favorite view – our favorite view is looking out at the café tables and seeing folks of all ages and backgrounds enjoying slices of pie alone or together.


POSTED BY missionpie ON March 22, 2011 IN Our Food.

24 Responses to “Sweet Pies Whole or by the Slice”

  1. June 13, 2011 at 11:54 pm, This is a sustainable business | Distill said:

    […] the last four years, I’ve been get­ting my morn­ing cof­fee at Mis­sion Pie, and they do an excel­lent job of sat­is­fy­ing my sweet-tooth too. Last spring Dis­till had the plea­sure of help­ing them bet­ter com­mu­ni­cate their what […]

  2. July 10, 2011 at 8:24 pm, Patricia said:

    Hello lovely folks,

    I want to donate three of your delicious pies to an organization’s silent auction, do you have gift certificate or anything of the sort? Please let me know.

    Thanks much…patricia

  3. July 12, 2011 at 11:24 pm, missionpie said:

    Hi, Patricia.
    Nice idea! Yes, we sell gift certificates in any amount you would like. For auctions, we find folks often use a $20 certificate because that is the value of a whole pie.

  4. May 07, 2012 at 6:02 pm, Pam said:

    Do you make gluten free pies?

  5. May 09, 2012 at 10:47 pm, missionpie said:

    We don’t have any gluten free pies but we are working on it!

  6. July 13, 2012 at 5:56 am, Marilyn said:

    Do you have organic lemon meringue pie?

  7. July 31, 2012 at 4:04 am, Irina said:

    Do you halve a list of the calories in your pies and how many calories a slice has?

  8. August 11, 2012 at 11:16 pm, missionpie said:

    Hi, I’m sorry but we do not.

  9. August 11, 2012 at 11:16 pm, missionpie said:

    I’m sorry, we do not make lemon meringue pie.

  10. October 20, 2012 at 9:47 pm, Jerry said:

    Are your pumpkin pies egg-free?
    I have a little boy with egg allergies.

  11. October 30, 2012 at 11:08 pm, missionpie said:

    Hi, Jerry.
    No, I’m sorry, our pumpkin pie has egg in it.
    On our current menu, the pies that are egg-free are the pear-raspberry and the vegan asian pear pies. The apple pie only has a light egg-white wash on the top crust. I hope this info helps.

  12. February 20, 2013 at 10:37 pm, Brian Warshawsky said:

    What would be your recommendation for reheating sweet pies – either small or large?



  13. February 27, 2013 at 6:15 pm, missionpie said:

    Hi Brian. Reheat at 300 degrees for 15 to 20 minutes. Length of reheat will depend on whether it’s room temp or coming out of the friends, and how warm you want it. Slip a knife in the center and feel the temp of the blade when you pull it out to see if it’s as warm as you like.

  14. March 20, 2013 at 5:37 am, carina said:

    I had some of the buttermilk lemon pie visiting the “barn”. Can I order that pie from you, it was amazing!

  15. March 23, 2013 at 10:22 pm, missionpie said:

    Hi Carina, If be the “barn” you are referring to the barn at Pie Ranch, we can’t help you out with that pie. We are not affiliated with Pie Ranch and while we used to sell them pie for their farmstand some years back, we no longer do. Glad you had an amazing pie there and hope you’ll be able to have it again.

  16. April 12, 2013 at 5:40 am, Cate said:

    Hi, your pies look AMAZING! Do you offer a gluten-free variety for those of us with intolerences. I’d love to be able to eat one.

  17. April 16, 2013 at 3:10 pm, missionpie said:

    Hi Cate, Not yet but we’re working on it. Thanks for your note.

  18. August 21, 2013 at 3:03 am, Bill said:

    Do you make plain ole Pecan Pie?

  19. August 23, 2013 at 8:30 pm, missionpie said:

    Actually, we make walnut pie instead of pecan pie. Same format but with organically grown California walnuts-which are plentiful and available year-round.

  20. July 18, 2014 at 2:07 am, Caitlin said:

    Do you sell berry pies?


  21. July 23, 2014 at 11:24 pm, missionpie said:

    Hi Caitlin. Yes, we make a Mixed Berry Pie during the Summer months – strawberries, raspberries and Blackberries with a crumb top!

  22. September 28, 2014 at 7:31 pm, Joela said:

    Can you estimate the calories in the vegan pie? Also, Im looking forward to a vegan & gluten-free pie, when you get the g-f crust down 🙂

  23. September 30, 2014 at 7:16 pm, missionpie said:

    Hi there. Unfortunately, we have no way of estimating the calories. Sorry about that. We’ll be working on the gluten-free pastry soon. Thank you!

  24. November 24, 2014 at 9:27 pm, carina said:

    Thank you SO MUCH for your vegan pie option. Totally made my day! It’s so hard to find vegan deserts, and yours is so incredibly tasty!

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