Upcoming Locations

Temple Distillery
Sunday, November 18 12:00:00 pm - 04:00:00 pm
Temple Distilling Company, 19231 36th Ave W F, Lynnwood, WA 98036, USA
Microsoft Building 92
Tuesday, November 20 11:00:00 am - 02:00:00 pm
Redmond, WA
Geekcraft Expo
Saturday, November 24 10:00:00 am - 05:00:00 pm
Magnuson Park Hangar 30, 6310 NE 74th St, Seattle, WA 98115, USA
Geekcraft Expo
Sunday, November 25 10:00:00 am - 04:00:00 pm
Magnuson Park Hangar 30, 6310 NE 74th St, Seattle, WA 98115, USA

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Submitted by Deke on Wed, 01/24/2018 - 23:40

Get Ready

you have found your catering team for all occasions

Catering

Would you like the pie truck to come to you?

How about a delivery of hot pies to your location?

Let 314 Pie cater your next meeting, party, wedding, or other event!

Our truck heats pies with propane, so there's no noisy generator. Since the pies are all baked in our kitchen and simply handed out from the truck, we can serve large groups very quickly. We have handed out over 500 pies in an hour. Our catering van can deliver hot pies to your location for a $400 minimum order. This is also the fastest option, since people can walk up and grab whichever pie they want.

If you prefer the food truck experience, we can bring that for a minimum order starting at $500 (minimum varies by season and day of the week).

All of our prices include sales tax, and we don't charge and truck or travel fees unless traveling outside of King County. Gratuity is optional. Visit our quote page to see prices.

Our Story

Casey and Deke started the 314 Pie food truck in November of 2012 with the generous support of 300 backers on our Kickstarter Project. Take a look at the video below that started it all.

Deke Kotrla

Deke Kotrla worked in IT for 13 years in various locations including McMurdo Station, Antarctica before discovering the savoury pie in New Zealand. Embracing the food truck revolution, he partnered with his friend Casey to bring the savoury pie to Seattle.

Casey Cooper

Casey has been in the kitchen for over seven years. He studied at the Texas Culinary Academy. He worked at the Driskell Hotel in the pastry kitchen, the cafe, and as a bread baker. In 2007, he moved to Seattle and worked at Julia's Bakery as the Assistant Manager. He worked for the Tom Douglas Bakery for just under two years.