Archive Gives Thanks

Susie’s Hand Pie Class at two o’clock, don’t be late! Introducing Ms. Susie Hogue, and her flakey French pastry of a hand held pie. This woman doesn’t mess around when it comes to baking and even offers cooking classes occasionally in her home. Susie is a ray of sunshine; she loves her kids, the ocean, and tackling her independent business Needles & Pins, where she customizes in sewing and upholstering. Get in contact and view her work @pinsandneedleshome!

Scroll down for Susie’s Handheld Pie Recipe and a video of our team taking her class on how to prepare the pies, along with having a dinner of gratitude for Thanksgiving 2015.

Archive’s  Bentwood and Mixed Farm chairs create an upbeat fall mood with yellow and brown accentuations, inspired by fresh Sunflowers for the table.  Vintage Fruit and Flower Linens add a classic touch to the traditional treat of Blueberry and Cherry Pies.
The sweet family from C and K Photography joined in the fun, capturing the sweet moments between family and friends.
The sun sets as Cut Crystal Goblets are held high in a toast… “to gratitude and the humble company of the ones you love.”
Enjoy this one minute backyard thanksgiving video captured by Madison Crosby.
Susie’s Hand Held Pie Recipe:



2 1/2 cups          White Flour

1 tsp                   Salt

2Tbsp                 Sugar

2 Sticks              Butter

1/2 – 3/4 cup      Ice water

1 1/2 cups          Fruit Filling

Cherry or Blueberry Filling

Buy about a pound of organic fresh or frozen blueberries (4 cartons) or organic canned or frozen cherries (2 cans – jars)

Add lemon zest and lemon juice for flavour- feel free to get creative, perhaps add some fresh ginger or raw honey.

Preparing Your Filling!

Simmer your fruit in a sauce pan until it thickens up coats a wooden spoon – cool in fridge. I like to prepare a few hours ahead so that the pie filling is in the fridge and all the ingredients are in the freezer. When you’re ready to mix the dough, preheat the oven to 375 degrees.

Now the Dough! 

Rule number one: keep everything ice cold! 

In a bowl, grate the two stick of butter at a medium grate using a cheese grater, slowly into the combined dry ingredients; flour, salt, and sugar. With a light hand, mix the butter and flour mixture. Do not over mix, the goal is to keep the butter pieces intact and keep them cold. Drizzle the ice cold water into the mixture a small amount at a time as you incorporate the water into the mixture. Stop drizzling water when it forms a ball. Again, with a light hand, form the dough into a ball and put on a floured cutting board. Lightly knead 3xs. Split the dough in half, put one half in the freezer, roll out the other half of the dough with a rolling pin, still making sure to not completely squash the butter.

Making the Handpies!

Cut out circles of pie dough, I use 4″ circles, 2 for each hand pie. 

First make the base of the hand pie by placing a circle on a cookie baking sheet. Next, take a spoon full of your pie filling and plop it on your base circle. Take a new circle and delicately stretch a few centimeters wider as to place it ontop of the pie filling. Take a fork and press edges to seal your pie closed or use your fingers, puncture the top of the finished pie one or two times, so that air may flow. Lastly, sprinkle with sugar and cinnamon, if desired. Once cookie sheet is full, place pies into the oven for 20 minutes to 25 minutes at 375 degrees. Watch them as they brown to the perfect amount!

Eating the Handpies!

Let them cool for five minutes, and enjoy!

Photography: Chris and Kristen //  Location: San Clemente, California // Rentals: Archive Rentals // Florals: Hayden Crosby // Handheld Pie Recipe: Susie Hogue // Videography: Madison Crosby