It seems I’ve had pie on my mind a lot lately, which is probably a sign that I need to bake one. But there’s also been pie all around me – the Harrison Museum of African American Culture is having a Sweet Potato Pie Bake-Off, and now I have news about a Rockbridge County fundraiser called the Rockbridge Pie Festival.
Proceeds from the festival benefit the Community Pool. The Sept. 17th event includes a pie contest; the “Mincemeat Mile Swim”, a lot of homemade food such as BBQ, baked chicken, sides and, of course, PIE; a kids’ baking class; a pie-eating contest; a trebuchet demonstration; and an aucti0n of the winning pies.
Check out how many different kinds of pies will be available for purchase by the slice or whole: Coconut Cream, Blueberry-Peach with a Pecan Crumb Topping, Lemon Chess, Irene’s Apple Pie, Deep Dish Blackberry Pie, Banana Cream Pie, Five Fruit Pie, Strawberry Rhubarb, Pecan Caramel Apple, Deb’s Chocolate Pie, and Frozen Key Lime. Wow!
For all of the information about the festival, click here.
I’d love for this to be the entree into a discussion about pies, because I’ve long wanted to perfect a homemade pie crust. Lately, I’ve been going around asking a lot of people questions about their pie-making methods in the hopes of fashioning a column around the awesome dessert. Questions I have asked them are: Do you prefer butter, lard or shortening? Do you like to have your fat at room temperature or cold? What other tips do you have?