The first time that 314 Pie came to the International District, they sold out so quickly that I could only order a dessert pie and eat it as an appetizer before I tucked into lunch at a nearby restaurant.
The next time someone mentioned going there, I jumped at the chance, not wanting to miss out again. In our group, we ordered the last lamb pie, which tells you how popular food trucks are in the ID (hint, hint, we want other trucks!). That time, I was lucky enough to snag a chicken pot pie, which I gladly tucked into at my desk, since trying to eat it while walking back to the office turned out to be quite difficult.
The key to a good pie, like a good building, is a strong foundation, in this case the crust. The pies from 314 have a moist body crust, with crumbly and flaky ceilings. They’re just the right proportion of crust to filling, and compliment the flavors perfectly–mellowing the sweetness of the apple pie, and balancing the saltiness of the chicken pie.
Next is fillings: in this case, both were quite wonderful. The apples were juicy and perfectly seasoned. The chicken–while unexpectedly shredded rather than cubed as in other pot pies I’ve had in the past–was moist, and balanced with fresh veggies.
Portion size is key too–making a personal size pie is an art since everyone has different appetites. For me, I shared the dessert pie, but ate the chicken pie all by myself. I wasn’t overfull, nor did I feel I had too much or too little for what I was eating–entrees should fill you perfectly, whereas desserts are better in half-sizes.
I was very pleased with my entire 314 Pie experience, and will be glad to go try other pies in the future–I’m also pleased they’ve decided to come hang out with us in the ID, since we get food truck famines sometimes.