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Picture of a baked pie.
FAPC is set to host the Playing in the Dough Workshop on Aug. 18.

Join FAPC for the Playing in the Dough Workshop

Friday, July 29, 2022

Media Contact: Kirsten Hollansworth | Communications Graduate Student | 405-744-0442 |

Oklahoma State University’s Robert M. Kerr Food and Agricultural Products Center is set to host the Playing in the Dough Workshop from 8:45 a.m. to 3 p.m. on Aug. 18 at FAPC.

Andrea Graves, business planning and marketing specialist, said attendees will learn about baking seasonal pies before the upcoming holiday baking season.

“Fall is incomplete if you don’t eat a piece of pie,” Graves said. “This past spring, the workshop focused on the basics of bread making. Now, it just makes sense to learn about pies during this time of year.”

Part of the event will take place in the Milling and Baking Laboratory at FAPC.

“We limit the class size to ensure participants are an active part of the hands-on and intimate workshop,” Graves said. “The class is for all baking levels – those who just love to dabble to professional bakers. It is a lot of fun.”

During this hands-on workshop, Renee Nelson, FAPC milling and baking specialist, will give detailed baking tips and explanations for the beginner baker to learn how to make a light pie crust.

“Hopefully, in the workshop, we will observe the differences in pie crusts that are made with different flours and fat sources,” Nelson said. “Maybe the answer will be solved as to what makes the best crust.”

For more information and registration, contact workshop coordinator Karen Smith at 405-744-6277.

FAPC, a part of OSU’s Division of Agricultural Sciences and Natural Resources, helps to discover, develop and deliver technical and business information that will stimulate and support the growth of value-added food and agricultural products and processing in Oklahoma.

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