All West Virginia pie bakers are invited to bring the best of their best to the West Virginia Pie Contest at West Virginia University Jackson's Mill during the Stonewall Jackson Jubilee.

The contest will take place on Sunday, Aug. 31.

Judges will decide who takes the title of the best pie baker in the state. The Jubilee celebrates Appalachian heritage in song, dance, and food. Information about the Jubilee can be found at www.jubileewv.com or by calling 800-296-1863.

To participate in the contest, a pie must have a West Virginia product (fruit, nut and/or vegetable) as the main ingredient. The filling must be fresh, home preserved or home frozen. Custard pies or pies containing ingredients requiring refrigeration will not be accepted. Pies should be in a disposable container, protected by a plastic food storage bag (not plastic wrap). Contestants must be West Virginia residents.

There are divisions for adults (18 and over) single crust, adult (18 and over) double crust and youth (8-18) single or double crust. A Best of Show will be chosen from all the pies.

Contestants must submit two copies of their recipe with name, correct mailing address, zip code and telephone number on the back. Recipes must be typed or printed. Contestants may only enter two pies per category.

All pies will be auctioned to the highest bidder. Prize money and ribbons will be awarded.

Here are last year's winners.

STRAWBERRY RHUBARB PIE, Carolyn Blakemore, Fairmont.

Double Crusts:

2 cups sifted flour

1/2 tsp. salt

3/4 cup Butter Crisco

4 Tlbs. cold water

In a bowl, sift flour and salt. Add Crisco, cut in with a pastry blender until crumbly. Sprinkle water one tlbs. at a time, stir with a fork until pastry forms ball. Wrap in wax paper, chill until ready to roll out. Makes one 9-inch double crust.

Filling:

3 cups sliced strawberries

1-1/2 cups rhubarb cut into pieces

1 cup sugar

4 tlbs. Tapioca

2 tlbs. cornstarch

1 tlbs. orange marmalade

1 tlbs. butter cut up

2 tlbs. strawberry jam

In a bowl, combine strawberries and rhubarb, stir in sugar, Tapioca, cornstarch and marmalade. Cover pie pan with a bottom crust, spread with jam. Pour in filling. Dot with butter. Cover with a top crust. Flute edge, cover crust rim with foil strips to bake. Bake in a 375 degree oven for 35 minutes. Cool completely.

FRESH STRAWBERRY PIE, Mary Marple, Buckhannon

1 baked pie shell

Fresh strawberries

1-3/4 cup water

1 cup sugar

2 tlbs. cornstarch

1 small box strawberry Jello

Wash and dry strawberries and arrange in pie shell. Cook water, sugar, and cornstarch together until clear. Add Jello and stir until dissolved. Let cool 15 minutes and pour over strawberries trying to coat each strawberry. Glaze will thicken as it cools. Serve with whipped topping.

HAYLEY'S RAZZLE BLACKBERRY PIE, Hayley Harman, Morgantown

Standard pie crust

3 cups blackberries

3 cups raspberries

3/4 cup sugar

2 Tlbs. cornstarch

2 Tlbs. Minute Tapioca

Combine sugar, cornstarch, and Tapioca. Toss with fruit and let it sit for 15 minutes while you roll out your pie crust. Pile fruit in unbaked shell; top with a solid vented crust, or a lattice top. Seal edges and crimp. Sprinkle top with sugar. Bake in 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake another 35-40 minutes and enjoy.