Our flavourful classic Chicken Pot Pie combines the freshest ingredients; free range chicken, peas, carrots, celery, and onions. This savoury classic is fully homemade and wrapped in our own flaky crust that consists of organic flour, real butter, and free range eggs.

Chicken Pot Pie

This French Canadian meat pie is made with finely diced eye round AAA steak with pork soaked in beef broth.

Tourtière Pie

With its red raspberry filling, our classic Raspberry Pie offers just the right amount of sweetness and tart! Enveloped in a flaky crust, this berry-filled pie is delightfully tasty and an all-time family favourite.

Raspberry Pie

Our Lemon Buttermilk Pie is an irresistibly zesty and sweet pie.

Lemon Buttermilk Pie

Raspberries and Rhubarb combined in this family classic!

Raspberry Rhubarb Pie

The perfect blend of sweetness and tartness, our Cherry Pie is every pie-lover’s dream. Topped with a beautiful lattice crust.

Sour Cherry Pie

Strawberries and rhubarb combined in this family classic!

Strawberry Rhubarb Pie

Our classic lemon buttermilk filling combined with sweet and tasty raspberries and blueberries.

Lemon Buttermilk Pie with Berries

In a large skillet over medium heat, melt butter. Add diced onions, carrots, and celery, and sauté until softened, about 5-7 minutes.

Make the Filling

Stir in the shredded chicken, chicken broth, milk, and flour. Mix well and cook until the mixture thickens, about 10 minutes. Add peas, salt, pepper, thyme, and rosemary. Stir and remove from heat.

Add Chicken and Broth

While the filling is cooling, prepare the crust. In a large bowl, mix 2 cups of organic flour with 1 cup of cold diced butter until crumbly. Add 1 free range egg and mix until the dough forms. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for 30 minutes.

Prepare the Crust

Preheat oven to 425°F (220°C). Roll out one disk of dough on a floured surface to fit your pie pan. Place the rolled dough into the bottom of the pan. Pour the chicken filling into the crust. Roll out the second disk of dough and place it over the filling. Seal the edges and cut slits in the top to allow steam to escape.

Assemble the Pie

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving.

Bake the Pie

Free range chicken, cooked and shredded

Frozen peas

Carrots, diced

Celery, diced

Onion, diced

Chicken broth

Milk

All-purpose flour

Butter

Salt

Black pepper

Dried thyme

Dried rosemary

In a large bowl, combine all-purpose flour and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Pie Crust

In a large skillet over medium heat, cook chopped onion and minced garlic until soft. Add the diced eye round steak and ground pork, cooking until browned. Stir in the beef broth, thyme, allspice, salt, and pepper. Simmer for 15-20 minutes until the meat is cooked through and the mixture thickens slightly. Allow to cool.

Prepare the Filling

Preheat the oven to 375°F (190°C). Roll out one disk of dough on a floured surface to fit a pie pan. Place the dough in the pan, fill with the meat mixture, and then roll out the second disk to cover the top. Seal and crimp the edges. Cut slits in the top for steam to escape. Brush the top with beaten egg.

Assemble the Tourtière

Bake in the preheated oven for 45-50 minutes or until the crust is golden brown. Let cool for 10 minutes before slicing and serving.

Bake

Unsalted butter

Cold water

Eye round AAA steak, finely diced

Ground pork

Beef broth

Onion, finely chopped

Garlic, minced

Thyme, dried

Allspice, ground

Egg, beaten (for egg wash)

In a mixing bowl, combine all-purpose flour, salt, and granulated sugar. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough forms a ball. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

In a large bowl, combine fresh raspberries, cornstarch, lemon juice, and vanilla extract. Gently toss to coat the raspberries evenly. Set aside.

Preheat the oven to 425°F (220°C). Roll out one dough disc on a lightly floured surface to fit your pie pan. Place the rolled dough into the pie pan. Fill with the raspberry mixture. Roll out the second dough disc and place over the filling. Seal and flute the edges. Cut slits in the top crust for steam to escape.

In a small bowl, whisk together the egg and milk. Brush the mixture over the top crust.

Egg Wash

Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool before serving.

all-purpose flour

unsalted butter, chilled and cubed

granulated sugar

salt

ice water

fresh raspberries

cornstarch

lemon juice

vanilla extract

egg (for egg wash)

milk (for egg wash)

In a large bowl, mix together flour, sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat the oven to 375°F (190°C). Roll out chilled dough on a floured surface to fit a 9-inch pie pan. Place the dough into the pan, trimming the edges. Poke holes in the bottom with a fork. Bake for 15-20 minutes or until lightly golden. Let cool.

Roll and Bake the Crust

In a mixing bowl, whisk together sugar, buttermilk, eggs, lemon juice, lemon zest, vanilla extract, and salt until smooth and well combined.

Pour the filling into the cooled pie crust. Bake at 350°F (175°C) for 40-45 minutes, or until the filling is set and the top is slightly golden. Let cool completely before serving.

Unsalted butter, chilled and cubed

Granulated sugar

Ice water

Buttermilk

Eggs

Fresh lemon juice

Lemon zest

Vanilla extract

In a large mixing bowl, combine the fresh raspberries, chopped rhubarb, granulated sugar, cornstarch, lemon juice, ground cinnamon, and salt. Gently toss to coat the fruit and set aside.

Preheat the Oven

Roll out your pie crust and place it into a 9-inch pie pan. Trim any excess dough hanging over the edges.

Prepare the Pie Crust

Pour the raspberry-rhubarb filling into the prepared pie crust, spreading it evenly.

Fill the Pie

If desired, add a lattice top by cutting another rolled-out pie crust into strips and weaving them over the filling.

Top the Pie

Bake in the preheated oven for 45-50 minutes, or until the filling is bubbling and the crust is golden brown.

Allow the pie to cool for at least 2 hours before slicing and serving. Enjoy your delicious raspberry rhubarb pie!

Cool and Serve

Fresh raspberries

Chopped rhubarb

Cornstarch

Lemon juice

Ground cinnamon

In a large mixing bowl, combine the pitted sour cherries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Gently toss until the cherries are well coated. Set aside to let the mixture sit for about 15 minutes.

Preheat your oven to 425°F (220°C). Roll out half of your pie crust dough and fit it into a 9-inch pie pan. Pour the cherry filling into the crust, spreading it evenly.

Roll out the second half of the pie crust and cut it into strips. Arrange the strips over the cherry filling in a lattice pattern. Trim any excess dough and crimp the edges to seal.

Create the Lattice Top

Bake the pie in the preheated oven for 45-50 minutes or until the filling is bubbly and the crust is golden brown. If the edges brown too quickly, cover them with foil.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. Serve with whipped cream or vanilla ice cream if desired.

sour cherries, pitted

In a large mixing bowl, combine the fresh strawberries, chopped rhubarb, granulated sugar, cornstarch, lemon juice, and salt. Gently toss the mixture until the fruit is evenly coated. Set aside to let the juices mix for about 15 minutes.

Preheat your oven to 425°F (220°C). Roll out one pie crust and fit it into a 9-inch pie dish. Trim any excess edges.

Pour the strawberry-rhubarb mixture into the prepared pie crust, spreading it evenly.

Roll out the second pie crust and place it over the filling. Seal and crimp the edges. Cut several slits in the top crust to allow steam to escape. Optionally, brush the top with milk and sprinkle with sugar.

Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the filling is bubbly and the crust is golden brown.

Remove the pie from the oven and allow it to cool for at least 2 hours before slicing. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream!

Fresh strawberries

Fresh rhubarb, chopped

Preheat the oven to 350°F (175°C). Roll out the pie crust and fit it into a 9-inch pie pan. Trim the edges and poke the bottom with a fork. Bake for 10-12 minutes until lightly golden. Remove from oven and set aside.

In a mixing bowl, whisk together the granulated sugar and flour until combined. Add eggs one at a time, whisking well after each addition. Mix in the buttermilk, lemon juice, lemon zest, vanilla extract, and a pinch of salt until smooth.

Pour the filling into the prepared pie crust. Scatter fresh raspberries and blueberries on top of the filling.

Bake in the preheated oven for 35-40 minutes, or until the filling is set and slightly golden around the edges. It should still have a slight jiggle in the center.

Remove from oven and allow to cool at room temperature for at least 1 hour. Chill in the refrigerator for at least 2 hours before serving. Slice and enjoy your Lemon Buttermilk Pie with berries!