printer's pie

Pie Sale Fundraiser with Upper Crust Pies benefitting
the Jaffe Center for Book Arts Education Fund


PI DAY is March 14 (3.14, eh? You know we love a good date pun!) and we're celebrating with JCBA's Second Annual $20 Pie Sale Fundraiser!


ORDER DEADLINE: Friday March 7


PIE PICK UP DAYS: Your choice of Friday March 14 (11 AM to 6 PM) or Saturday March 15 (Noon to 3 PM) at the Jaffe Center for Book Arts, inside FAU's Wimberly Library.


We love books and paper and we love pie, too. And we've come up with a great way to bring all these things together in a venture that helps you help us through delicious pie: We're teaming up with the world famous Upper Crust Pie Company of Lake Worth, Florida, for our second annual Pie Sale Fundraiser and it's simple as pie to take part. Honest. Here's how it works:


1. Order a pie from us. Or order a whole bunch of pies.

2. Pay us 20 bucks for each pie. (Pay more if you are feeling particularly generous. Your pie purchases and extra donations all support the JCBA Education Fund.)

3. Pick up your Upper Crust pies from us on the date you choose: Friday March 14 or Saturday March 15 here at JCBA at FAU's Wimberly Library.




Meringue Pies: Lemon Meringue, Banana Meringue, Coconut Meringue, Butterscotch Meringue, Peanut Butter Meringue, Blackbottom Rum Meringue, Dutch Chocolate Meringue and German Chocolate Meringue.


Fruit Pies: Apple, Peach, Strawberry Rhubarb, Dutch Apple Crumb, Pumpkin, Pecan, Blueberry, Cherry, Raspberry, Egg Custard and Coconut Custard.


Cream Pies: Dutch Chocolate Cream, German Chocolate Cream, Banana Cream, Coconut Cream, Pina Colada Cream, Cuppucino Cream, Key Lime, Lemon Cream, Peanut Butter Cream, Butterscotch Cream and Black Bottom Rum Cream.


Sugar Free Pies (sweetened with Nutrasweet): Apple and Cherry.


Specialty Pies: French Cream Cheese and Sour Cream Apple.


TO ORDER send an email to JCBA Office Manager Janina Hill or phone her at (561) 297-4189. In your email or phone message (should you get Janina's voicemail), tell us what pies you'd like to order and how many (also note your choice of meringue or cream topping, should that be applicable), and what day you'd like to pick up your pie: Friday March 14 or Saturday March 15. The last day to order your pie is Friday, March 7.


The Upper Crust has been family owned and operated in Lake Worth for over thirty years. The company began in 1978 when Raul Quintero moved his family from Pompano Beach to Lake Worth, Florida, with a dream for a future. He bought an old cake shop located on Dixie Highway and there it all began. After many years of hard work and determination Raul passed the reins over to his son, Rudy, who has been baking pies for over 25 years. Some would ask, “How can a bakery that ONLY makes pies last for so long?” The answer is consistency. The first pie you ever eat will be just as good as the last pie you eat.


Using Raul’s recipes, Rudy only uses quality ingredients when making the pies. Fillings are not canned; they only use fresh frozen fruit in their fruit pies. Upper Crust pies are 9 inch deep dish with the flakiest crusts you will ever taste. The Upper Crust has become a bit of a Palm Beach County icon, too. Their Key Lime Pie was voted the Best in Palm Beach County by the readers of the Palm Beach Post, and they were also voted winner for best pies in the “Best of Boca & Beyond 2008” edition of Boca Raton magazine, as well as being featured in many other news articles such as the Wall Street Journal, The Palm Beach Post, and Sun Sentinel. The Upper Crust has also gotten quite a few mentions over the years in Convivio Bookworks' "Dispatches from Lake Worth" written by JCBA Director John Cutrone.