Salt & Straw is known for their craft made and curiously delicious ice cream. While most flavors aren’t the traditional flavors you would normally see at an ice cream shop, Salt & Straw does surprise you with unique flavors that may have you wanting more.
Their Summer Pies Series has arrived in shops. They have churned classic pies into five scoopable slices, with flaky crusts, jammy fillings, and custardy centers, all served à la mode, Salt & Straw style.
First up is the Wild-Foraged Berry Slab Pie. This is Salt & Straw’s take on berry pie à la mode, bringing back a mountain of foraged fruit and loyal fans every year. Mounds of wild mountain blackberries, blueberries, and lingonberries—handpicked by our friend “Bear” on the slopes of Mt. Baker in Washington—slowly simmer into an ooey-gooey filling. That syrupy compote gets slathered on thick over flaky, double-baked pie crust, then folded into salted vanilla ice cream. One bite and you’ll understand why they couldn’t make the Summer Pies Series without it. This is one of Salt & Straw’s most popular limited-time flavors that guests constantly ask for this flavor to be added to the permanent menu.
Next up is the Wildflower Honey and Lemon Chess Pie. Every Southern state puts its own spin on Chess Pie—this is ours. Intensely creamy cultured frozen yogurt is sweetened with wildflower honey from Bee Local, lending a mild, chamomile-like floral note to the tangy, rich flavor. Ricotta, vanilla, honey, and lemon come together as a custard, poured and baked into a shortbread crust from Grand Central Bakery until the center sets with that signature jelly-like wobble. Pops of fresh, citrusy pie punctuate every scoop, finished with a drizzle of tart, house-made lemon curd. Salt & Straw wants you to “pucker up” because “this pie’s got zing.“
Another featured monthly flavor is Peaches and Cream Galette. Few fruits say summer quite like ripe stone fruit. And few desserts capture their juicy magic better than a peach galette—handmade, rustically imperfect, and all the more delicious for it. We bake ripe peaches, butter, and sugar to bubbly perfection inside a crumbly honey shortbread crust, then fold generous hunks of tender peach galette right into our vibrant fresh peach ice cream. To finish, they swirl in even more ooey gooey peach pie filling made with peak-season Oregon fruit. It’s peaches three ways. And somehow, still not enough.
Next is a flavor that might have you question what Salt & Straw is doing. That flavor is Gruyère and Tomato Custard Tart. Salt & Straw describes it as a savory ‘slice’ in our spread of summer pies. Juicy tomato jam marbles through a silky Gruyère cheese filling, baked into the buttery, flaky pie crust we adore from Grand Central Bakery. Once it’s bubbling and golden, we dice the tart into cheesy, bite-sized morsels and toss them into a smooth salt & pepper custard ice cream. The warm, fruity heat of aranya pepper pairs beautifully with the tomato’s natural sweetness. Consider it a light lunch in disguise.
If you’re looking for a non-dairy or vegan option at Salt & Straw, you may want to check out the Coconut Cherry Pie with Almond Crust. This all-American Sour Cherry Pie gets a rich, creamy vegan update. Tart cherries from Washington orchards are reduced with a generous pour of amaretto into a glossy, ruby-red filling. A crumbly shortbread crust echoes the delicate almond notes, subtly amplifying the cherry flavor—a move pastry chefs swear by. Everything’s folded into lush coconut cream for a nutty, tangy, and totally dairy-free scoop of cherry pie.
Salt & Straw operates locations at Downtown Disney District at the Disneyland Resort, Disney Springs at the Walt Disney World Resort, along with locations outside of the Disney Resorts in California, Oregon, Washington, Arizona, Nevada, Texas, Florida, New York, and New England.
What do you think of the new Summer Pies Series at Salt & Straw? Which flavors are you excited to try? Let us know in the comments.
