Find your holiday ingredients in our bulk bins

Our bulk section is the perfect destination for your holiday baking needs- it allows you to buy a pinch of that special spice your recipe calls for or all the flour you need for your cookie baking party.

Pumpkin pie cooking process

Basic pie crust

Here’s a fool-proof recipe for a short, tasty pie crust for open-faced pies and tarts that show off the fruit filling. Pie dough freezes well, so if you don’t want to use both, you can save one of the crusts for later. (This recipe makes enough for two 9-inch crusts.)

1 cup unsalted butter*
2 cups all-purpose flour
1/2  tsp. sea salt
2 egg yolk
Up to 6 Tbsp. ice water

* Don’t use margarine for this crust; it contains too much water and will throw off the balance of fat to flour.


• Cut butter into pieces about the size of garlic cloves and place in bowl with flour and salt.

• Use a fork or your hands to coat all of the butter pieces thoroughly with the flour. Then rub the flour-coated butter through your hands to reduce the size of the pieces. Don’t squeeze; your goal is to break them down into slightly smaller pieces without allowing the flour mixture to become greasy.

• Add egg yolk; use fork to lightly incorporate it into flour mixture. Sprinkle ice water, one tablespoonful at a time, across top of flour-fat mixture; use a fork to incorporate each spoonful of water before adding any more. Your goal is to introduce enough water so the dough will adhere to itself. You do not want to produce wet dough, which makes a tough crust by producing gluten

• When you can gently gather dough together in your hand and it adheres loosely, pour it into a food-grade plastic bag, shape it into a loose ball using your hands outside the bag, and then flatten the ball gently into a disc. Refrigerate for at least 30 minutes. (You can freeze the flattened discs for future use; allow them to thaw on the counter before rolling out.)

To roll out a crust:
• Flour your work surface and your rolling pin
• Place disc of dough on work surface; flip it over several times to coat it with flour
• Use rolling pin to roll from center of dough toward edge; never roll all the way across the center
• To keep crust round, give it a quarter turn each time you roll from center toward edge
• To keep crust from sticking to board, turn it over once or twice while you roll


A simple way to reduce post-consumer waste, eliminate excess packaging, save money, buy fresh, and only in quantities that you need is to shop in our bulk department (and bring your own container to refill too!)

Wondering how best to store your bulk items? Click here to find temperatures and storage lengths for bulk items such as beans, cereals, flours, grains, nuts & seeds, coffee, spices, etc.

reasons to shop the bulk aisles

Bulk bins 2.13

Mississippi Market offers hundreds of self-service bins loaded with grains, rice, beans, pasta, shelled nuts, coffee, teas, spices, granola, dried fruits, candy and more. We even carry liquid bulk items including maple syrup, honey, oils, soaps, shampoos and laundry detergent. Fresh bulk peanut and nut butters are available in bulk for self-serve dispensing at our West Seventh location.