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Oct 28, 2012 08:29 AM

Pig & Pie, SF - now selling pies from Butter Love Bakeshop - anyone try it?

I wanted to try the new pie maker: Butter Love Bakeshop, but they only had Apple Pie left. $5/slice. I don't care that much for apple pie so had to skip it.

New chef making the sausages - didn't try anything from him either.

Pig & Pie
2962 24th St, SF

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  1. That is smart on their part. Their pies were awful.

    1. Mom and I had lunch there yesterday. Like Atomica, my one pie sample from the previous baker was awful. There were bits of cinnamon-sugar dusted shards of pastry crust on the counter to taste before buying. We picked up a pecan pie, $30, for Thanksgiving

      We decided not to wait until Thursday. We should have some of it immediately to taste it while fresh. I'd not looked in the box before getting it home . . . which was a big mistake. While I'm aware that the style is to bake the crust quite dark, this was scorched and bitter in taste. A real waste, as the quality of ingredients is better than the first incarnation here. I've sent a note to the baker and will be returning the pie. Normally I'd wait until getting a response from owners, but since the holiday is here and people will be picking up pies, I'm posting now as warning. Moral of the story: Do not buy a pig in a poke or a pie in a closed box. Inspect before you pay for it.

      12 Replies
      1. re: Melanie Wong

        Esa, the ownew of Butter Love, replied promptly that I could get a refund or pick up a new pie as replacement. Though the pecan pie is baked dark, it's not supposed to be that dark.

        1. re: Melanie Wong

          I tried a slice of the apple cranberry with a crumble top, and thought the crust was tough and overdone even though it wasn't that dark - that's something I find also problematic with other pies in the city, like Chilis, or Three Babes but this was by far the worst, and difficult to eat.

          This is my first exposure to Butter Love Bakeshop, and I was considering buying a full pie if the slice passed the test, but I can't say I found it very inspiring. We're getting such beautiful apples this time of year but the filling was pretty one note.

          1. re: sugartoof

            We used to get pies delivered from butter love when they only did pie delivery. Always had a great experience and amazing pies; maybe there's some adjustment to expanding (and baking for the holidays?)

            1. re: margieco

              Butter Love Bakeshop moved into the Pig & Pie space earlier this month. Perhaps still some adjustment to the equipment and expansion. One of Esa's notes to me said that she checked all the pies still on hand and none had the overbaking problem. But that was the day after I bought my pie.

              Butter crust pies that have to be pressed into the pan can often be hard because they are on the thick side and easy to overwork, turning into something shortbread like.

              1. re: Melanie Wong

                So all of her crusts are pressed rather than rolled?

                I couldn't get a fork through the crust without the pie shattering and turning into a mess. Filling wasn't interesting enough to make up for it. It honestly just wasn't a well made pie. I wouldn't know if her measurements are off or it's the recipe itself.

                1. re: sugartoof

                  I don't know if the crust is pressed or rolled. Since you mentioned you've had a problem elsewhere, I mentioned this issue.

                  I couldn't get a fork into this crust either.

                  1. re: Melanie Wong

                    Yeah, it was the kind of pie where you go to cut through it, and it splits down the middle, until it's a cobbler.

                    Never had that happens with Chile Pies or Three Babes, both which appear to use a food processed all butter crust that attempts the thicker aesthetic of a shortening crust - and probably overworking the dough to do and losing their butter to flour ratio in the process.

                    In the case of Three Babes, my experience was early on with their pop up, and from what I've read, they're advocates of freezing dough before use, so I would guess that was part of the problem.

          2. re: Melanie Wong

            How did that replacement pie turn out? I had a slice tonight. The filling is extremely sweet, but I was in the mood for that. The crust had a 1" diameter black spot, but was otherwise light brown. Very difficult to cut with a knife.

            1. re: hyperbowler

              I ended up asking for a refund because trying to get a replacement was going to be too much of a hassle. I figured it was better to settle quickly and move on, then I can get another pie whenever I feel like it. Mom just received the check today with a nice note.

              Did you also order pecan? Hmmm, I found the crust very hard to cut as well but thought that might be from overbaking. So much pressure was applied to the knife to try to slice it, I poked a hole in the aluminum pie pan.

              I much preferred the light shards of pastry crust offered as samples at the counter the day I dropped in. But sounds like that's not the signature crust used for pies.

              1. re: Melanie Wong

                I got the butter pie, which was described by the woman at the front as like a pecan pie minus the pecan. It tasted more like that than the sugar pie or butter tart I've had in Canada.

                1. re: hyperbowler

                  Is that the same thing as a Chess Pie (pecan pie minus the pecan)? That's how my husband always describes it to me.

                  1. re: Atomica

                    No idea, but, heh, one more term to add to the list... see this related discussion :-)