Held in June, the competition promises to be bigger and better with some exciting new innovations and changes.

The competition has expanded to become the first state wide pie comp across NSW and the ACT.

There will also be new categories including one that will certainly get the creative juices going for pie bakers.

The newly created ‘Artisan’ category allows pie bakers to test their creative skills as the sky will be the limit in an attempt to bake the most creative and innovative pie.

Other category changes include the separation of the sweet and savoury pies for both the apprentice and the community/homebaker classes. They will supplement the existing five commercial categories that will include red meat, white meat, vegetarian, seafood and sweet.

Competition coordinator Elizabeth Nichols said the judging would be tough. 

“There is a strict criterion that each pie needs to be measured against including the look, the pastry, the filling and, of course, the taste,” she said. 

“We have a very talented and skilled panel of judges ranging from award winning pie bakers, chefs, TAFE teachers, CWA representatives and general foodies.” 

With more than 100 pies entered in year on,e and with many more expected for this second year, judging will be done over two days on June 14 and 15.

After all the scores are tallied, the winners will be announced at an awards cocktail party on the evening of the June 15.

Last year’s best pie winner, Southern Rise Bakery’s Matthew Fitzgerald said he hoped to make it two in a row. 

“We are already working hard to prepare what we think will be winners,” he said. 

Southern Rise took out the top prize in 2017 with their pulled pork pie, ‘The Bernie’.

Registration is now open for entries including commercial pie baker, apprentices and community/home cooks.

So, if you think you bake the ‘Best Pie’ in one or more categories then check out the judging guidelines, the criteria and get your entry in via the website – www.bestpiecomp.com.au.