FAQ

THREE BABES:

Does Three Babes have a storefront? 

Yes! Our shop is located in the mission at 2797 16th st. You can pick up pies from the shop or farmers market, or have them delivered within San Francisco seven days a week. We highly recommend preordering as we do not always have everything available for walk-up purchase.

When are you open?

We are open for pick up at our shop seven days a week from 8am-4:30pm. Our farmers market stand at the Ferry Building is open Saturdays from 8am-2pm.

Where do I come to pick up my pie? 

Our shop is located at 2797 16th Street.

Our stand at the Saturday farmers market is located behind the Ferry Building on the south side of the market next to the water. 

Can I walk up and buy a pie? 

Yes but we recommend pre-ordering. We have pies up for grabs and available at our kitchen and the farmers market. However, we don’t always have every type of pie ready on hand so if you want something specific, we recommend pre-ordering online or by phone!

I need to cancel my pie. What is your cancellation policy?

All preordered pies are baked to order so we can only offer cancellations that are made more than 24 hours from your scheduled pickup time. Cancellations for custom orders that require special ingredients or tools will be considered on a case-by-case basis. If we've ordered special ingredients or equipment to make your order you may not be able to cancel. 

Where can I buy a slice?

Slices are available every day at our shop and on Saturdays at the farmers market. Whole pies and other goodies can be purchased on our website, at our shop, or at the farmers market.

PIE CARE:

How do I reheat my pie? Depends on the type of pie! 

For fruit pies: Reheat in a 350 degree oven for 10-15 minutes until the crust is crisp and filling is warmed through. Keep and eye on your pie and cover with tinfoil, if necessary, to prevent burning. 

For nut pies: Reheat in a 350 degree oven for 10 minutes. Keep and eye on your pie and cover with tinfoil, if necessary, to prevent burning.

For quiches: Cover with tinfoil and reheat in a 300 oven for 10 minutes.

For cream and custard pies: Refrigerate those cream and custard pies folks! They don’t belong anywhere near an oven! 

How do I store my pie? Any pie topped with whipped cream requires immediate refrigeration. Custard pies (pumpkin, chess, buttermilk etc.) are ok at room temperature for a few hours but should be refrigerated when stored. Fruit pies can be left at room temperature for up to two days but should be refrigerated after that (especially during the summer.) Nut pies can remain unrefrigerated for 1-2 weeks.

Can I freeze my pie? We don’t recommend freezing cream-topped pies (key lime, chocolate cream), but the rest of our pies can be frozen for up to 2 months. To freeze, wrap your pie tightly in plastic wrap or a ziploc bag before freezing. When you are ready to enjoy your pie, thaw it in the refrigerator overnight, and then reheat using the instructions above.

How long will my pie last? Pies are always best when enjoyed fresh but the shelf life depends on the pie type. Fruit pies will last for up to a week when refrigerated. Nut pies will last for weeks in the fridge and can be kept for months in the freezer. Cream and custard pies will last a few days in the fridge but are best when served and eaten immediately.

How do I use my pre-baked pie shell? Our pre-baked pie shells are lightly blind baked (baked without any filling) so they can be used for a variety of pie types. Depending on the type of pie you are making, the shell may need to be blind baked for longer so that the cook time of your crust and filling match up (no soggy bottoms!)

For fruit and nut pies there is no extra baking needed, simply fill the pre-baked shell as-is with your filling and bake until done. 

For custard pies and quiches you will want to blind bake your pre-baked shell for another 10-15 minutes at 350 degrees until light golden. When blind baking, line the shell with two sheets of tin foil or parchment paper (not wax paper!) and fill with pie weights or dried rice/beans to hold down the crust. Cool the shell before filling, and bake. 

For cream pies and no-bake pies you will want to fully blind bake your shell. When blind baking, line the shell with two sheets of tin foil or parchment paper (not wax paper!) and fill with pie weights or dried rice/beans to hold down the crust. Bake at 350 degrees for another 30 minutes or until the crust is nicely browned and crisp throughout.  Cool the shell before filling.