Just in time for pie-baking season: a hands-on workshop exploring the differences between oil, lard, butter and shortening pie crusts. Pie expert Carol Vantine will talk about the different crusts and how to match them to a filling, and then participants will choose the type of crust they want to make. Please bring a pie plate and/or rolling pin if you own one. If you have a favorite filling, bring that, too. Carol will have supplies if you aren’t able to bring them, and she’ll have some fillings you can make if you don’t bring one. If you can’t stay the full 4 hours, you can choose to make a shell and not fill it. Limited to 8 bakers.