A pie pop-up with Four & Twenty Blackbirds + make their Salty Honey pie

See pics from the first few days of the pop-up here.

Update, 4/4: Due to popular demand and off-the-chart fun levels, we’ve extended the pop-up a couple days. The ‘birds have ingredients to make more pie—and they’re not ready to leave LA yet. Pie and scoops until Wednesday, maybe?

If we know one thing about our ice creams, it’s that they are every bit as good in a supporting role as they are the star of a dessert. Knowing this, we are thrilled to be partnering with lauded Brooklyn bakery Four & Twenty Blackbirds for a pie pop-up at our Los Feliz scoop shop.


Starting at 3 pm Friday, April 1, through Sunday, April 3, we’ll be the Goose to Four & Twenty Blackbirds’ Maverick. Customers can pair a scoop of ice cream with a slice of pie, choosing from half a dozen pie styles: Strawberry Kaffir Lime, Salted Caramel Apple, Twisted Citrus Custard, Black and Blue Berry Streusel, Salty Honey, and Chocolate Chess. Many of which will be made with local California ingredients. Plus, to kick off the collaboration, Jeni and the Elsen sisters will be at the shop to sign copies of their respective cookbooks starting at 3 pm on April 1.

Until now, the only way to get a taste of seasonal and inventive pies from sisters Emily Elsen and Melissa Elsen was to hightail it to NYC. We’re so excited to give these like-minded good food makers a chance to showcase their work in a whole new setting.

Emily and Melissa create pies in a truly authentic way using seasonal and organic produce from nearby farmers whenever they can. They opt for natural sweeteners, such as honey, molasses, and unrefined sugar. All this translates into original flavor combinations—like Apple Rose, Black Bottom Oat, and Matcha Custard. But they also know quality and execution are more important than cashing in on hot fads or trends. It’s about substance.

That mentality is no doubt because of their Midwestern roots (another great thing we share). They were born and raised in South Dakota. They learned an appreciation for the art of pie making from their grandmother, Liz, who made all the pies for their mother’s restaurant Calico Kitchen. Today, they’ve grown to multiple locations throughout New York City—a pie shop in Brooklyn, a cafe inside Brooklyn Public Library, and a seasonal storefront in the tiny village of Orient, Long Island. And Four & Twenty Blackbirds has earned praise from food media, including the Food Network, New York Times, Martha Stewart Living, Good Morning America, Oprah and New York Magazine.

In celebration of our partnership, we’ll be baking pies from Melissa and Emily’s first book of pie recipes, The Four & Twenty Blackbirds Pie Book. We felt it was only fitting to start with their signature pie: Salty Honey.


Salty Honey Pie

Makes one 9-inch pie
Serves 8 to 10

  • All-butter crust for a 9-inch single-crust pie, crimped and frozen (recipe below)
  • 1/4 pound (1 stick) unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 tablespoon white cornmeal
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla paste (Nielsen-Massey makes a readily available one)
  • 3/4 cup honey
  • 3 large eggs
  • 1/2 cup heavy cream
  • 2 teaspoons white vinegar
  • 1 to 2 teaspoons flake sea salt, for finishing

Have ready and frozen one pastry-line 9-inch pie pan, crimped.

Position a rack in the center of the oven and preheat the oven to 375° F.

In a medium bowl, stir together the melted butter, sugar, cornmeal, salt, and vanilla paste. Stir in the honey and the eggs one at a time, followed by the heavy cream and vinegar.

Place the frozen pie shell on a rimmed baking sheet and strain the filling through a fine-mesh sieve directly into the pie shell, or strain it into a separate bowl and then pour it into the shell. Bake on the middle of the rack of the oven for 45 to 50 minutes, rotating 180° F when the edges start to set, 30 to 35 minutes through baking. The pie is finished when the edges are set and puffed up high and the center is no longer liquid but looks set like gelatin and is golden brown on top. Allow to cool completely on a wire rack, 2 to 3 hours. Sprinkle with flake sea salt. Serve slightly warm or at room temperature.

The pie will keep refrigerated for 4 days or at room temperature for 2 days.


All-Butter Crust

Four & Twenty Blackbirds’ signature and most popular crust, with a hint of cider vinegar for tang and tenderness.

  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons granulated sugar
  • 1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup cold water
  • 2 tablespoons cider vinegar
  • 1/2 cup ice

Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are OK; be careful not to overblend).

Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. If making the double-crust version, divide the dough in half before shaping each portion into flat discs.

Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.