Pie Baking Contest Rules & Information

Have pies entered at the Community Building between 10:00am and 12:00pm, judging will begin at 1:30 pm, judges decisions are final
Exhibitor must bring the opened bag of King Arthur Flour or submit a UPC label from the flour bag when he/she submits the entry.
Must provide a legible recipe, if applicable, with the entry, preferably typed.
There are 2 divisions: Adult and Youth (Youth is up to age 19)
Professional entries will not be accepted. A professional for this competition is defined as someone who works for a bakery, works in the food industry or sells his or her pies.
Maximum of 3 entries per participant.
Names must not be displayed on entries. Entries will be given a number at registration.
NO cream, meringue, custard pies that need refrigeration will be accepted.
Pie crust and filling MUST be made from scratch. Graham cracker, cookie crust, etc. is permissible if prepared by the exhibitor.
The pie must be baked in an 8 or 9-inch pie plate in a self-closing plastic bag. Disposable pans are encouraged.
All pies entered in the competition will be auctioned. Auction starts at 3p.m., and proceeds will go back to the participant.

For more information call 304-376-6025