Tuesday, December 13, 2011

Christmas Pies to Order!

Our Holiday Pie Menu is now up! Please place your Christmas orders by Tuesday, December 20th.

Email us at contactpiebirds@gmail.com with any questions.

Sunday, December 4, 2011

Saturday, November 19, 2011

Gettin' stuffed...

The ordering period for Thanksgiving pies is now closed. Check back post Turkey Day for updates on our holiday menu!!

Pie Birds


Tuesday, November 15, 2011

Thanksgiving orders are rolling in!

Have a question about our 2011 Thanksgiving menu? Have a look at our FAQ page or email us!


Monday, October 17, 2011

Mini Cherry Pies at "The Cherry Orchard" this weekend!

This Saturday, we will be selling Mini Cherry Pies at the production of Anton Chekhov's "The Cherry Orchard" directed by Katie Naka at Columbia Stages with Jessica (one of the birds) as Anya. Caitlin (the other bird) will be with the pies!

The Schapiro Theater
605 W. 115th Street, Downstairs
New York, NY

Friday 10/21 @ 8:00pm
Saturday 10/22 @ 8:00pm*
Sunday 10/23 @ 2:00pm

Here is a fun clip of the cast if Mini Cherry Pie hasn't influenced you enough.

*Mini Cherry Pie Night

Friday, October 14, 2011

Ta da! Abracadabra!

Pumpkin Icebox Pie with Gingersnap Crust! New recipe by the Pie Birds.

Also, we are updating our order menu for the Fall Pie Season! Mr. Scarecrow is pretty intrigued too.

Wednesday, August 10, 2011

A summer of pies!

 pie on the porch

mini blueberry

chocolate, peanut butter & banana pie pop

blueberry peach crumb

key lime meringue pie (before & after)

peach custard mini's with freshly picked peaches!

We hope your summer has been pie-tastic! 
Love, Caitlin & Jessica

Tuesday, July 12, 2011

Another lovely article in the the "Local Mug" section of ScoutMob! Take some time for a pop of pie and read here.

"This is a story about two bakers brought together by Shakespeare. Before Caitlin Bebb and Jessica Giannone started baking pies (and putting them on sticks) in Greenpoint, the two women were actresses in a production of Titus Andronicus. They bonded over a love of baked goods and decided to fill the time between performances (next up: As You Like It) with their own roving pie stand, Pie Birds. We recently caught up with Caitlin between baking sessions and rehearsals to hear more about the small company's roots. 

SCOUT: How did you and Jessica first get started baking?
CAITLIN: Well, we're both actors and we were doing a production of Titus Andronicus in Central Park, and we were like, "Oh, you live in Greenpoint! I live in Greenpoint!" Then one day it was, "Oh, you like baking! I like baking!" [Laughs] So we became friends. At the time, we both didn't have solid day jobs aside from the show at the time ... so started baking for fun. I'd been wanting to do something on my own for awhile, and once we were into it, it seemed like that would be more fun with a partner. We started testing recipes and selling them at intermissions at friends' shows.

SCOUT: Which came first, your love of baking or acting?
CAITLIN: Probably acting [laughs], but my mom taught me to bake. I grew up in Los Angeles, and my grandma was a hand model for cookbooks in the 1950s. Back in those days, the person that was the hand model was also the chef that made what the took pictues of, so she would make these various things and model them. My mom always loved baking pie with me, because she's not too into sweets, and I tend to make pies that aren't too sweet (though, I do like playing with boundaries!) Jessica went to high school in Nashville, so she has a lot of Southern baking roots.

SCOUT: How'd you get started developing your own recipes?
CAITLIN: I personally wanted to start like really with classics ... the first thing we started doing was blueberry, and I remember buying these mass quantities of blueberries from the farmers market and then thinking "Man, this is getting really expensive!" [Laughs] So then it became: okay, what fruit is cheaper than blueberries!

SCOUT: Do you have a favorite?
CAITLIN: My personal favorite to this day is Peach-plum-apricot, which was sort of an accident, but they're all pit fruit, so they work really well together. Jessica's a fan of the apple crumb recipe; I also sort of the Lemon Chess pie lady.

SCOUT: What made you put them on a stick?
CAITLIN: I don't know where she got that idea, but it's absolutely brilliant! One day she was like, I think we should make something more portable. Something easier to eat. So that was all her idea, and kids went crazy over it!

SCOUT: What's on the horizon for Pie Birds?
CAITLIN: I have friends who do a coffee cart, and they sort of can take that everywhere. I love that idea, us having some sort of pop-up stand. We've been joking about a bus, but that's not really our aesthetic, we sort of want to keep Pie Birds homey, and make it feel like you just got it right out of our kitchen."

Monday, June 27, 2011

We had our first interview! It was with the food blog, nonaBROOKLYN, for the their article "Smorgasburg Dispatch: Brooklyn's New Culinary Incubator/Face-Stuffing Frenzy Debuts." Read the wonderful article here.

The Vendors: Caitlin Bebb & Jessica Giannone
The Product: Pies
The Story: Jessica and Caitlin met while starring in an all-female version of Shakespeare Titus Andronicus.In the play, Caitlin’s character orders Jessica’s to be killed and then baked into a pie. They swear that this has nothing to do with their pie-centric business, rather it stems from a mutual love of baking.
So, you don’t think the play is some sort of morbid irony?
C: No!
And you aren’t baking people into pies?
C: Not yet (laughs)
Phew. So how did you get involved with Smorgasburg?
J: We were applying to be vendors at Brooklyn Flea and then all this Smorgasburg stuff came up. I love Brooklyn because of things like this – individual restaurants, unique one-of-a-kind products.  Smorgasburg is really bringing attention to this and helping everyone who has neat ideas and tasty things.
Speaking of tasty things – tell me about your pies. What are some pies you feature? 
C: Right now we mostly do fruit pies. We want to start doing savory – I’ve been experimenting with lentil recipes. My personal favorite right now is the peach plum apricot.
I’ve also seen your pie lollipops – what a great idea!
J: Yes, the pie pops. We always want to keep our pies fresh and simple and fun. And so many people are doing things on sticks and we thought – why not pies? It’s so exciting to see people walking around with them!
Are you noticing a lot of new competition in the pie world?
C: Actually I heard a short piece on NPR the other day that pies are the new cupcakes. I thought, no! Pie is old school! It’s ok though. There’s a new pie revolution going on which is awesome and we’re a part of that.

Tuesday, May 17, 2011


It's official, we will be selling pie this Saturday at the first ever Smorgasburg, by the people who bring you the Brooklyn Flea! Read the article in The NY Times!

27 North Sixth Street, between Kent Avenue and the East River (near East River State Park)
9 a.m. to 5 p.m. 

Come out and eat some great food in Williamsburg!

Sunday, April 24, 2011

We are finalizing our vendor application for The Brooklyn Flea and their new Smorgasburg too! Who would like to see Pie Birds at the Brooklyn Flea?

“Pie Birds” is a Greenpoint based pie company run by owner/bakers Caitlin Bebb and Jessica Giannone (the birds). We make whole pies, mini pies (the size of a cupcake), and most recently, pie pops (which are little pies on sticks)! For the past year we have been catering art openings, parties, and intermissions of plays along with individual orders and deliveries. We love bringing together our love for the arts with pie! We met while we were in a production of Shakespeare’s Titus Andronicus, where Jessica’s character was baked in a pie and Caitlin’s character ate it. Pie making started soon after, and the mini pies especially were loved by everyone who ate them. You can eat them without a fork or plate! They are the perfect piece of pie for wandering around The Brooklyn Flea while still being able to focus on other vendors' unique items. Our most popular pies include apple cranberry crumb, lemon chess, chocolate pear, pumpkin pecan, and peach plum. Patrons adore our flaky crust and light, yummy fillings. Our philosophy is to bake simple pies, really well. Both being Brooklyn residents and artsy gals, we love going to the Flea!

Monday, April 18, 2011


We are taking orders for Easter Sunday! Please email us by Thursday - contactpiebirds@gmail.com

Easter favorites include:
Lemon Chess

As whole pies, mini pies, or pie pops now!

Also, we are starting to test savory recipes.... now taking requests!

Happy Spring!

Thursday, March 31, 2011

13, Matthew William Robinson, 2011

Trying a little something new yet old-fashioned. Pie Birds will be providing Bosc Pear Pie Pops at the Pratt Institute's MFA Painting Thesis Show of Matthew William Robinson, "Entropy." He is a wonderful and ingenious painter friend of the birds and a supportive fellah. All of his paintings are on handmade birch panels labeled with old locker numbers, one of our favorite parts.  His show will be on Monday, April 4th from 5-9pm at Dekalb Hall Gallery in Brooklyn. Here are the exact details. There will be jazz also to add to the paintings and pies. How could you not come to such a night?! Hope to see you there!

Wednesday, February 16, 2011

We've been invited to have our mini pies at 17 Frost in Williamsburg again! This time we will be selling before and during The Defrosted Comedy Show this Sunday, February 20th at 7pm. The house will be open at 6:30pm along with the pies ready to be nibbled on. Come support this Brooklyn Art Space, Performers, and Pie Birds! You may come at anytime.

Tuesday, February 15, 2011

The artistic side of pies because why not.

It was a lovely Valentine's with some special orders! Which included a new Apple Peach pie.

Wednesday, January 5, 2011

We are SO ready for 2011! We hope to update more frequently! The New Year's Eve party we catered was a great success. Everyone loved the Apple Pecan and Lemon Chess Mini's. We are hoping to revamp the blog and are cooking ideas for what's next.