This Idaho Pie Barn Builds Its Pies Around A Family Crust Recipe And A Huge Flavor Lineup

Grandma Olive apparently left behind the kind of inheritance nobody argues over.

Her pie crust became the backbone of a North Idaho bakery where dessert can turn into dinner without changing departments. The family still sums it up with a wonderfully confident slogan: “The Secret’s in OUR Crust.”

That crust has serious range.

It can hold a fruit filling in the afternoon, then show up wrapped around a hearty pot pie by supper. Suddenly, buying two pies sounds less excessive and more like efficient meal planning.

The selection has stretched past 20 sweet and savory options over the years, which means choosing quickly is optimistic at best.

Walk in thinking apple. Leave debating whether dessert deserves a backup dessert.

What started with a grandmother’s recipe has grown into a family business that treats pie like an all-day food group.

Honestly, Grandma Olive may have solved dinner years ago.

More Than 20 Pie Flavors Have Been Part Of The Bakery’s Lineup

Choosing has never been limited to deciding between apple and cherry here. Olive’s Pastry became known for offering more than 20 pie flavors, with fruit, cream, specialty, and savory options all contributing to the larger selection.

Earlier menus featured fruit, cream, and seasonal pies alongside chicken and beef roast pot pies. Current favorites include apple, Dutch apple, mixed berry, peach, strawberry rhubarb, and several cream pie varieties.

The exact case can change, so the bakery does not need every variety waiting at once for the menu to feel substantial. That rotating assortment is part of what makes a repeat visit worthwhile.

One afternoon can revolve around a classic fruit pie, while another might end with a cream filling or a savory pot pie headed home for dinner. With so many directions available over the years, choosing only one has rarely been the easy part.

The Crust Recipe Stays In The Family And Forms The Base Of Every Slice

Long before there was a Post Falls pie shop, Olive Taylor supplied the recipe that would eventually give the family business its identity.

When Olive’s Pastry opened at The Pie Barn in 2021, local coverage specifically traced the crust tradition to Grandma Olive and identified Jennifer Taylor and Kelley Taylor as owners carrying that family connection forward.

The bakery has continued using “The Secret’s in OUR Crust” as its defining slogan, even selling pie-crust kits for customers who want to handle the filling themselves at home.

That emphasis makes sense in a shop where the same pastry foundation can support dramatically different fillings.

Apple needs a sturdy shell around juicy fruit, cream pies need a baked base that holds its shape, and pot pies turn the dough toward something completely savory. The family history gives all of those variations one common starting point.

Instead of centering the business on a single flavor, Olive’s Pastry built its identity around the piece every pie shares.

Years after the original Pie Barn opening, that crust-focused message remains part of how the family presents the bakery.

Fruit Pies Bring The Most Classic Bakery-Counter Appeal

Familiar flavors make this section of the menu especially easy to approach. Apple remains one of the bakery’s established pies, joined by Dutch apple, peach, mixed berry, strawberry rhubarb, and an Almost Boysenberry variety on current or recent listings.

Earlier menus widened the fruit selection even further with blackberry, blueberry, raspberry, cherry, and pumpkin appearing alongside the standards. That history gives Olive’s Pastry plenty of room to change what is available without losing the traditional bakery-counter feel.

Some pies use a full pastry top, while Dutch apple takes the familiar fruit in a different direction with its crumb-style finish. Whole fruit pies also suit gatherings particularly well because they travel easily and can be served without much extra preparation once they reach the table.

The bakery’s crust remains the constant underneath those changing fillings, which is exactly why a simple apple pie can be as representative of the business as something more unusual. For anyone walking in without a strong preference, fruit is the comfortable place to begin.

There is enough variety to keep the choice interesting without straying far from the kind of pie people already recognize.

Cream Pies Give The Menu A Richer Dessert Side

Soft fillings take over once the fruit pies give way to the cream selection.

Current offerings include chocolate cream, coconut cream, banana cream, butterscotch cream, and peanut butter with chocolate ganache. Lemon cream has also appeared on the bakery’s menu.

Older menus included peanut butter cream and meringue varieties as well, showing how large this side of the lineup has been over time. The contrast with the fruit pies is immediate.

Instead of baked fruit beneath a top crust or crumb layer, these desserts pair a pre-baked pastry shell with smooth fillings and finished toppings.

Coconut brings texture, chocolate keeps things classic, and peanut butter with ganache pushes the flavor in a noticeably richer direction.

Refrigeration matters once one of these pies leaves the bakery, so they are best treated differently from a sturdy apple or peach pie during a longer drive. The family crust still provides the common thread, giving the softer filling a crisp base underneath.

For anyone who automatically skips fruit desserts, the cream selection leaves plenty of reasons to keep looking through the case before settling on a favorite.

Seasonal Flavors Keep The Selection Changing Through The Year

A pie case does not have to look identical in every season, especially when fruit availability naturally changes. Olive’s Pastry has offered huckleberry and rhubarb-based pies as seasonal choices, while strawberry rhubarb continues to appear among the bakery’s listed selections.

Huckleberry carries particular significance in North Idaho, where the small purple berries are closely associated with summer and often find their way into desserts during the warmer months.

Rhubarb brings a completely different character, offering tartness that works naturally with a sweet pie filling and can be paired with strawberry.

Those seasonal possibilities make checking current availability useful when one particular flavor is the goal.

The bakery has also appeared at community events such as the 2025 Post Falls Festival and Coeur d’Alene’s Fifth Street Farmers Market. These events have given customers additional ways to find its pastries beyond the regular shop counter.

A changing menu suits this kind of family bakery well. There are dependable standards to fall back on, but occasional fruit varieties give regular customers something different to notice when they return.

Whole Pies Make It Easy To Turn A Quick Stop Into Dessert For Everyone

Some desserts are built for one fork, but pie has always been better suited to the middle of a table. Olive’s Pastry sells whole pies across its fruit and cream categories, allowing one stop to handle dessert for a family meal or gathering without requiring anyone to start rolling dough at home.

The bakery’s range has also extended beyond standard dessert pies to include butter tarts, cheesecake, sweet breads, and savory pies at different points in its history.

Pie-crust kits add another option for customers who want to finish the job themselves, providing a top and bottom crust with a pie tin and box.

The savory side can take care of the main meal too. Chicken and beef roast pot pies remain among the best-documented options, using the family’s pastry tradition for something meant for dinner rather than dessert.

That combination makes the bakery unusually flexible. A single order can include a hearty supper pie and something sweet for afterward, or simply one full fruit pie ready to share.

Because production and availability can vary, advance planning is especially useful when a particular flavor is needed for a specific occasion.

The Pie Barn Name Reaches Back To An Earlier Post Falls Location

The Pie Barn name has followed the family through more than one Post Falls-area location. In 2021, Olive’s Pastry at The Pie Barn opened beside Curley’s at Hauser Junction on West Highway 53, while Jennifer and Kelley Taylor also operated a Saturday Pie Barn on North Pleasant View Road.

The family’s baking later developed a broader Post Falls presence, and The Pie Barn is now listed at 420 W Seltice Way with the same phone number associated with Olive’s Pastry.

Another Olive’s Pastry counter operates inside EATS ON at 106 N Spokane Street, giving the pies an additional place in town.

That history makes “The Pie Barn” feel less tied to one rustic storefront than to the family identity built around Grandma Olive’s crust.

Apple pies, cream varieties, butter tarts, pot pies, and the crust-centered slogan have remained recognizable even as the business moved and expanded.

Anyone heading to the Seltice Way location will find the Pie Barn operating on a limited weekly schedule, making a quick hours check useful before setting out specifically for dessert.

One Slice Has A Way Of Turning Into A Box For The Ride Home

A single slice sounds sensible until fruit pies, cream fillings, butter tarts, and pot pies all enter the decision at once. Apple offers the dependable route, Almost Boysenberry gives the fruit side a less common option, and chocolate or lemon cream shifts dessert toward something softer and richer.

Butter tarts bring another family specialty into the mix, while chicken or beef pot pie can send the order in a savory direction before dessert is even settled.

That range is what makes The Pie Barn better suited to browsing than arriving with one rigid choice already made.

Whole pies can cover a gathering, smaller baked treats can handle the drive home, and a crust kit leaves the filling entirely up to the customer.

At 420 W Seltice Way in Post Falls, the shop keeps a limited weekly schedule, with its current listing showing service concentrated around the weekend.

The fillings may keep changing, but Grandma Olive Taylor’s recipe remains the detail tying every chapter of this North Idaho family pie business together.