The Pie's the Limit

The Seattle Times - “I’VE ALWAYS LOVED to bake,” says Hannah Jacobsen of Pie Bird Bakeshop. “It’s definitely my love language. My way to show people I care for them.”

Luckily for Seattle, Jacobsen moved back home in 2018 after learning how to make fantastic pies at the highly regarded Petee’s Pie Company in New York City. As a baker at Petee’s, she learned the importance of high-quality ingredients. “You can’t have a good pie without good ingredients,” she says. Especially good butter. Petee’s uses grass-fed butter, and Jacobsen relied on it, too, until her local brand was discontinued. Now she uses a European-style butter from Wisconsin with 83% fat instead of the 80% fat typical of most domestic butters.
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At Petee’s, she also learned how to make pies in quantity without skimping on ingredients. That means local organic fruit and organic cane sugar. “I learned from the best of the best,” she says. She’s happy to be back in the Northwest with fabulous ingredients.

Nearly all of her produce comes from local farms: berries, rhubarb, peaches, apples, pumpkin, honey. Her pies showcase the best of the season. Her marionberry pie tastes tart and jammy, not overly sweet or syrup-like. “I want it to be all about the fruit,” she says.