On November 17, 2017, the undergraduate group Food Tech Club hosted their traditional fall quarter pie demo. 

In the demo, 15 members worked together to create a variety of pumpkin pies while learning more about the effects of shortening on gluten. Members participated in both pie crust and pie filling creation. Students formed groups of three, and each group made five pies. 

Of course, while the education about shortening was nice, the tasting was the highlight of the evening. And while a pie crust with 100% butter was preferred overall, a vegan pie recipe with a 100% shortening crust also turned out to be pretty popular.