Pie Recall Update As FDA Sets Most Serious Risk Level

Four different types of U-Bake pies that were recalled in October have been given the highest risk classification.

Grand Central Bakery, which has locations in Portland, Oregon, and Seattle, issued a voluntary recall through the U.S. Food and Drug Administration (FDA) on October 25 because of an undeclared egg allergen.

In an update on Saturday, the FDA said that the risk classification for the recalls is Class I—a situation in which there is a reasonable probability that the use of or exposure to a violative product will cause serious adverse health consequences or death.”

For comparison, Class II is when the “use of or exposure to a violative product may cause temporary or medically reversible adverse health consequences or where the probability of serious adverse health consequences is remote.”

Class III is used in “a situation in which use of or exposure to a violative product is not likely to cause adverse health consequences.”

The recall was issued after an employee reported that egg was added to the relevant pie dough products, the bakery said. No injuries had been reported by the time of the recall.

Newsweek had contacted Grand Central Bakery via email to ask if this is still the case.

The pies were sold between August 1, 2024, and October 20, 2024, and have expiration dates ranging from February 1, 2025, to April 20, 2025.

They were sold in clear plastic packaging with Grand Central Bakery’s branded sticker labels, which do not indicate the presence of egg.

In total, 150 packages of the Apple Pie and 1,450 packages of the pie crust with expiration dates between February 1 and April 17 next year, have been affected by the recall, including Bulk Pie Dough, which is labeled with manufacturing dates between August 1 and October 17 this year.

Meanwhile, 366 packages of the Marionberry Pie, also with expiration dates between February 1 and April 17, and 2,637 packages of Chicken Pot Pie, with expiration dates between November 1 and January 17, have been affected.

In a previous statement to Newsweek, Grand Central Bakery chief executive Claire Randall said that the pie dough products made during the listed sales and expiration date range are safe to consume for anyone without an egg allergy.

“The presence of egg does not affect the quality or taste,” she said. “No illnesses have been reported and the presence of egg is something we discovered through our own team. We are working closely with the FDA to follow their protocols.”

Eggs are one of the nine major allergens recognized by the FDA, which also include wheat, milk, tree nuts, peanuts, soy, shellfish, fish and sesame.

People who are allergic to eggs can experience reactions that include hives, vomiting, throat swelling and difficulty breathing. In severe cases, reactions may escalate to anaphylaxis—a potentially fatal condition.

The FDA’s stringent labeling laws mandate that any product containing these allergens must clearly disclose them on the packaging.