Pie Making
The wild blackberry pies are made from locally-picked native blackberries. Several people from the community pick the berries and sell them to the Joyce Daze organization. This year we used more than 42 gallons of berries for the filling. That's a lot of berry picking. On the Thursday before the festival local folks gather to make the dough and the filling. On Friday, an army of piemakers armed with rolling pins assembles in the local school cafeteria to roll out the dough and pour the filling into the crust. From early in the morning till late in the afternoon the sweet aroma of freshly baked pies fills the air as the finished pies begin to cover the tables. In the evening when the pies have cooled, they are moved to the nearby Joyce Depot Museum ready to be sold the next day.
Ice chests full of frozen berries are delivered to the piemakers. 
To make all those pies, we need lots of flour, sugar and shortening.
 The dough is made in batches using 25 lbs of flour and 3 pounds of shortening. |
 It takes 15 pounds of berries and 10 cups of sugar for every batch. |
 Stirring up all those berries with sugar is a sticky job. |
 Lots of folks volunteer to roll out the dough and fill the pies. |
 After assembling dough and filling, the pies are glazed. |
 The last step before baking is the cutting of a decorative vent. |
 Golden brown and fresh from the oven...smells delicious! |
 By the end of the day, the tables are covered in cooling pies. |
 After all that rolling of dough, the flour dusted kitchen needs a clean-up. |
 After the pies have cooled, they are delivered to the Depot Museum. |
 Everybody can volunteer to help out with this community event. |
 All stacked up and ready to sell. |
| Contact information Joyce Daze Committee P.O. Box 8 Joyce, Wa 98343 This e-mail address is being protected from spambots. You need JavaScript enabled to view it. |
 The Joyce Depot Museum is full of photos and artifacts showing the history of the Joyce area. The pies are sold from the museum. |