Stress Less this Thanksgiving

Snacks for watching the game, classic side dishes, new favorites and of course pie for dessert! Our collection of Thanksgiving Kits will allow you to spend less time in the grocery store and kitchen and more time relaxing and enjoying the company of friends and family.



Don't forget you'll need dinners for after the leftovers run out!  

Orders due by Sunday at 1pm for delivery on Wednesday. 

Find all the details of this week's offerings in the newsletters::

Bellingham Newsletter
Seattle Newsletter
Portland Newsletter



If your pie making endeavors leave you with some leftover pie dough, put it to good use.


Roll your scrap dough out to a 1/8" thick circle. Don't worry about the shape being a perfect circle. Use tiny cookie cutters or create freehand shapes with a knife. 

Add detail to your cutouts with sugar or spices (these acorn caps are dusted with cinnamon) or use the back of a knife or toothpick to make lines or add texture. If your decorations will be used to adorn a single crust pie, like Pumpkin, place them on a parchment lined baking sheet and refrigerate for 15 minutes before baking. Bake along with your pie for 8-14 minutes, depending on size, or until golden brown. Watch them carefully - they can burn easily!

For double crust pies, use a bit of water or cream to "glue" the cutouts onto the top crust of the pie before baking. 

Arrange cooled cutouts on your cooled pie. These are great for masking any blemishes that occur during baking (like on this pumpkin pie where foil stuck to the top, leaving a big divot)


Roll your scrap dough into a 1/8" thick circle and spread with softened butter. 

Sprinkle or spread with anything from Cinnamon + Sugar (our favorite) to Raspberry Jam for something sweet or Parmesan Cheese and Herbs for something more savory.

Cut the circle into thin wedges as you would a pizza. Roll the wedges up starting at the wide end. 

Transfer to a parchment lined baking sheet and bake along with your pie or separately in a 350F oven for about 15 minutes, depending on their size, or until golden brown and nicely puffed up. 

Let cool before enjoying - if you can resist!

Savory filled roll-ups make a snack alongside cocktails. 



A classic double crust pie is simple to make with a few tricks of the trade.


Avoid these classic pie making pitfalls for stress-free baking.

. Make sure your dough is the right temperature - too cold and you'll be frustrated by cracking dough, too warm and you'll have sticky, melty dough that doesn't hold it's shape. Be sure to leave your dough at room temperature for 20-30 minutes before rolling out.

. Keep your surface and rolling pin well floured to prevent sticking and ease transfer of the dough into the pie plate. A large silicone mat like this one makes rolling pie dough (as well as cookie dough, biscuit dough and more) super simple. It's one of our favorite baking tools!

Using a well floured rolling pin on a well floured surface, roll the dough out to a thickness of just over 1/8". Start from the center of the round of dough and roll outward, changing your angle with each roll. First roll up to 12 o'clock, then down to 6 o'clock, out to 3 o'clock then 9 o'clock. Rotate the dough a one-eighth turn and repeat until you reach the correct thickness. Sprinkle your work surface and the top of the dough as needed as you roll and flip the dough over every few passes.

Fit the rolled out round into your pie plate, making sure that the dough fits snugly against the sides and bottom and there are no gaps or air bubbles. 

Trim any overhanging pie dough flush with the edge of the pie plate. Spoon in your pie filling. Avoid pouring in any accumulated juices.

Roll out the second round of pie dough into a circle several inches bigger than your pie plate. Gently and loosely roll the dough back onto your rolling pin.

Lift the rolling pin and position the dough on top of the pie filling, unrolling as you go. 

Trim overhanging dough to be about 1-1/2" larger than the pie plate then tuck the overhanging top crust under the bottom crust.

Crimp the edge with your fingers or a fork to seal. Decorate as desired.

For a shiny or sparkly finish on your top crust, brush the dough with cream or 1 egg yolk beaten with a bit of water or cream. Sprinkle with sugar, if desired. 



Pies with especially wet fillings like quiches and custard pies as well as pies to be filled with pre-cooked fillings (such as chocolate cream pie) require the pie shell to be baked prior to filling. You'll often see this referred to as "blind baking". 

The process is pretty straightforward and simple and only requires some advanced planning and extra time worked into your baking process.


If your dough has been refrigerated, let it sit at room temperature for 15-30 minutes to make it more workable. Frozen dough should be thawed in the refrigerator over night then at room temperature for 15-30 minutes. 

If you start rolling your dough and it cracks, let it rest longer to warm up a bit. If your dough seems too soft, pop it back in the fridge for a few minutes. 


Roll your pie dough out into a circle about 1/8" thick on a well floured surface. Fit into your pie plate.

Using kitchen shears or a sharp paring knife, trim the edge of the pie dough to be about 1" to 1.5" bigger than the outer rim of your pie plate. Tuck the overhanging pie dough under so that there is a double layer of dough at the edge.

Crimp the edge all the way around using the thumb and forefinger on your left hand and thumb on your right hand (or vice versa if you're a lefty).


Using a fork, "dock" or pierce the pie shell all over the bottom and sides. The holes created allow steam to escape and will help prevent the pie dough from puffing up as it bakes. 

Refrigerate your crimped and docked pie shell for at least an hour. Don't be tempted to skip this step - it is crucial to the pie shell maintaining its shape and lovely crimped edge when baked.


Line your pie shell with parchment paper and fill to the top with dried beans, rice or ceramic pie weights. (Beans or rice can be used over and over again as pie weights. Let cool after use then store in a jar for the next time you bake a pie.)

Bake pie shell in a 350F oven for 20-25 minutes.* Carefully remove the parchment paper and the weights. Return the pie shell to the oven and bake for an additional 10-15 minutes or until slightly golden brown. Remove from the oven and let cool completely before filling.

*Or bake according to your specific recipe. 


Prepare to Feast!

It's time to start thinking about the greatest holiday of the year (at least in our opinion!). Let us help make your Thanksgiving holiday a relaxing occasion this year. From appetizers to desserts we have kits from our kitchen to help minimize the time you spend in yours over the holiday.

For all the details about our special Thanksgiving Kits along with everything 
coming in next week's boxes, check out the weekly newsletter.

Bellingham Newsletter

Seattle Newsletter

Portland Newsletter