Blue Ribbon Baker
BY TAMARA GREGOR
Clayton Pickard takes home multiple awards at pie contest
In order to bring the sweet aroma of freshly baked pies to the fairgrounds, community members mix together ingredients in a kitchen months in advance to find just the right recipe.
Over the years, community bakers put their skills to the test and many take home prizes and bragging rights, such as Clayton Pickard, who has won consistently over the past several years. In 2018, Best of Show; 2022 and 2023, Pickard took home Best Pie Maker; in 2024, he took home Best of Show and Best Pie Maker; and in 2025, he claimed Best Pie Maker once again.
Participation, for Pickard, started in 2018 with entering a single chocolate meringue pie. He said the pie took Best of Show that year.
Now, eight years later, Pickard said he always looks forward to seeing the same people at the fair who bring pies, as well as swap secrets about how to make the pies award winning.
Aside from entering pies, Pickard said he looks forward to the judging.
“ Each year the judges have been unique in the critique,” he said.“ I have taken all of what they have said to fine tune to make my pies better.” With motivation to bake pies, Pickard said he learned to cook from his dad and uncle.
“ My uncle was a Master Sergeant cook in the Army,” Pickard said.“ He told me and my brother that we both need to know how to cook in order to survive in this world.”
Pickard recalled a weekend when him and his brother were teenagers and their uncle took them for the weekend. He said the two of them were taught the basics.
“ Breakfast, lunch and dinner service,” he said.“ How to make bread and rolls and desserts, service for few as 10 or as many as 500.”
Pickard said he was drawn toward the dessert side as a specialty.
While he loves all types of cooking, Pickard said if someone asks for a dessert they will get one.
“ Pies, oh yes,” he said.“ Apple, blackberry, strawberry, pumpkin, banana cream with meringue, chocolate cream with meringue, pecan.”
Pickard said these are the flavors he typically stirs together for the pie contest at the fair.
“ I will look at the forecast to see how hot it is going to be before deciding on a cream pie,” he said.“ Heat and humidity can ruin a cream pie in minutes.”
In keeping the tradition alive, Pickard said the pie contest needs to get the younger generation involved in the competition.
“ It is not difficult to learn how to make a pie,” he said.“ Once you learn how to do it, you will love to do it for your family for years to come.”