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Pie. A three letter word that has the power to bring people together. It has the ability to pull construction workers from their assignments at three in the afternoon. It has the ability to sit in a glass candy jar and gets more attention than a peridot violet peeled Faberge egg, and it tastes even better too! It evokes memories of Martha’s kitchen at the Hawk Museum near Wolford, makes us want to recreate Rose’s icon café in rugby, and makes us want to travel to Belfort to enjoy Bates Café. It makes us want to drive to Ray during the Grain Palace day and get a slice prepared by the Dem-NPLs.

On a more personal note, it reminds me of my mom and her perfect apple pie she could throw together without a recipe. It also brings back her expression at this time – always a smile. Pie means your grandmother, aunt, uncle, picnics and checkered tablecloths. It can also mean a double scoop of ice cream, a grid of lattice, whipped cream, and maybe even a slice of cheese. Pie is strength.

Homemade pie takes time and talent. The craving for a pie causes many of us to pursue the many avenues of making pie without any experience, and that’s a good thing. After all, we have to start somewhere. Just that day, Ann Latimer was telling me that her first attempt at a pie crust happened as a new bride when Lowell ordered a cherry pie. You have risen to the challenge and no rolling and just a quart jar to roll the crust and make the cherry pie! What a great story about the power of pie. It should be noted that Ann mentioned that the crust has different levels of thickness, yet it tastes good.

July brings the State Fair to Minot and that means there are many people rolling out pie crust every day at First Lutheran Church to make delicious pies for the Church’s just standing. The people at First Lutheran take their waffle and waffle creativity seriously. Pie dough is made from scratch and all fruits are peeled daily and many loving hands make this act of love a fun time. One of the best pictures is to see the little, speckled, wrinkled hands, after all a pie should look beautiful.

For several years, she helped roll a pie crust and taught me some life lessons. For example, one of the secrets to a happy work morning is to live one day at a time. We’re focusing on today and the pancakes we’ll need. That’s not to say plans haven’t been made for the next stage, but we don’t worry unnecessarily about the details. As Holy Rollers, we pledge to meet the fears of tomorrow when they come. In the meantime, have fun today. A great life lesson.

It is a great honor to get up in the morning and let the rising sun draw your attention as you make your way to church and say with a rolling pin and loincloth in your hand, This is the day the Lord has made. Let us rejoice and be happy with it. “ We all know that life has its disappointments. But we must take them as they come and realize in time that many of them will easily be brought up if we only had faith.

There is a bit of teamwork to make all of this happen as I mentioned earlier. At the head of this effort for the past two years is Laurie Jenson. I began calling members and others in early summer to set up schedules for pie pies, pie fillings, and baking, and also for volunteers to move pie from church to the fairground. While visiting with Laurie, she stated that for many years she enjoyed working on the show. In fact, her words were exact “I loved being on the show.” When I had the opportunity to supervise the pie-making process, I went up to the pie plate. She enjoys giving her time and talent to this ancient First Lutheran tradition.

She was the first to say it couldn’t be done alone. However, it is the fellowship of workers who work together to continue this tradition that many gallery-goers aspire to. Glamor is a huge part of Laurie’s attitude in the kitchen. This foundation encourages everyone to do their best and keep things in order while making peaches, apples, strawberries, sour cream, raisins, lemon meringue, and rhubarb pies.

For many years, Cindy Wilhelm has done a great job organizing pie time at the show. When she moved, Laurie and Kathy Mackie joined in. Kathy learned the art of dough making from Lucy Feast who has been making delicious pie crust for many years. Ensure the quality continues. The traditional large clay bowl is a bowl for mixing lard, flour, vinegar, salt and eggs that becomes the delicious base for all pancakes.

Over the years, many people have helped and made leadership lists and Lowry has mentioned that their actions do not go unnoticed. In fact, some will say several times while working “Remember how she used to roll circles perfectly or he was always very good at making peaches.”

Initially, Lutheran pancake dough is made only with lard. I’ll agree, great. This next recipe is my standard recipe that has been changed over the years to include lard with butter or ghee if desired. This is still my favourite.

“Shell” I – At the first Lutheran exhibition, we got “Pie” upon you!

basic pie base

For an 8- or 9-inch double-crust pie:

2 cups all-purpose flour

1 teaspoon salt

½ cup lard or vegetable shortening, cooled but not too hard OR ½ cup lard and vegetable shortening, and 4 tablespoons butter

Half a cup of ice water

my choice

2 teaspoons sugar

2 teaspoons vinegar

1 egg

If you want to use a mixture of butter and lard or shortening, let both come to room temperature before mixing them together. This mixture must be cooled before slicing into flour.

If you choose to use eggs and vinegar, reduce the water by half.

In a medium sized bowl, measure the flour and salt. Using a knife, cut the fat into several small pieces and then put them in the flour. Mix the fat and flour and work them together using a pastry mixer. Knives will work, too. If you choose to use your finger, work quickly, until the mixture resembles coarse meal, with lumps of fat ranging from the size of small rice grains to small peas.

Add sugar, vinegar, and eggs if desired. Pour each ingredient into the flour mixture and stir until combined before adding the next.

Sprinkle with water, 1 tablespoon at a time, and stir with a fork until combined. Gently toss loose particles around the bowl to absorb moisture. Add water as needed to bring it together into a moist mass that holds together.

I find it best to put the dough in the fridge to firm up for a few hours. Take an hour before rolling rolls easily.

Once the dough has been tossed, you can return it to the refrigerator for an additional 20 minutes. The dough will bake evenly and keep its shape. Bake at 425°C until browned, usually 20-25 minutes. This is a coincidence that must be filled.



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