How I Won a Maryland State Fair Blue Ribbon (And How You Can Enter Too)
Thinking about entering the Maryland State Fair baking competition? Learn how to enter, what judges look for, and what to expect from a blue ribbon winner. Follow my journey from first-time competitor to Blue Ribbon Pecan Pie winner, plus the lessons that helped my blueberry pie climb from fourth place to second.
7/1/20266 min read
What to Expect From a Blue Ribbon Winner
If you've ever thought about entering the Maryland State Fair baking competition, you might picture rows of grandmothers carrying decades-old family recipes.
That's exactly what I pictured.
In 2023, I entered my first baking competition with a pecan pie I'd spent months refining in my kitchen. I had never entered a contest before and had no idea what to expect.
That first year, my pecan pie earned 3rd Place, and my blueberry pie finished 4th Place.
The following year, after making a handful of small but important improvements, my pecan pie won a Maryland State Fair Blue Ribbon, and my blueberry pie moved up to 2nd Place.
This year I'm heading back to Timonium with a few familiar favorites and a couple of new challenges. I'll be entering my Blue Ribbon Pecan Pie again, my award-winning Blueberry Pie, my Rose Apple Pie in the Exhibitor's Choice category, and, for the first time, a pie shell. Whether I come home with more ribbons or simply more lessons, I'll update this post after the 2026 competition.
If you're thinking about entering your first pie, here's what you need to know.
Before you enter, check the latest rules, classes, and deadlines on the official Maryland State Fair Home Arts page. Categories and entry requirements can change from year to year.
Who Can Enter?
One of the biggest misconceptions is that state fair baking competitions are only for professional bakers.
They're not.
The Maryland State Fair baking competition is open to amateur bakers, meaning anyone who doesn't earn their primary living from baking. Best of all, it's free to enter.
I certainly wasn't a professional. I was just a guy who became obsessed with making a better pecan pie.
2026 Entry Dates
The baking competition is divided into three separate weekly shows.
Pre-entry deadline
July 31, 2026
Walk-in entries are also accepted during the scheduled drop-off windows.
First Week Baking Show
Drop off: Sunday, August 23 (2:00 to 8:00 p.m.) or Monday, August 24 (9:00 a.m. to 7:00 p.m.)
Includes breads, cookies, brownies, and cakes.
Second Week Baking Show (Pie Competition)
Drop off: Wednesday, September 2 (3:00 to 8:00 p.m.)
Includes all pie categories.
Pie entries should be delivered through the Land Street Gate.
Third Week Baking Show
Drop off: Wednesday, September 9 (3:00 to 8:00 p.m.)
Includes cakes, cheesecakes, candy, and holiday centerpiece competitions.
These dates are based on the 2026 Maryland State Fair Home Arts Premium Book. Always check the current premium book before entering, since classes, deadlines, and delivery instructions may change from year to year.
Choosing the Right Category
The pie competition includes classes for:
Apple Pie
Peach Pie
Cherry Pie
Blueberry Pie
Pumpkin Pie
Traditional Pecan Pie
Savory Pie
Exhibitor's Choice Pie
Pie Shell
All pie entries must use a homemade crust and be submitted in a disposable aluminum pie pan. Glass pie plates are not permitted.
If you've created something unique that doesn't fit a traditional category, don't overlook Exhibitor's Choice. It gives creative bakers an opportunity to showcase something different.
Why I Entered
I've always enjoyed making things.
Whether it's baking, woodworking, or sewing sailcloth bags, I enjoy creating something with my hands that makes other people smile.
At the time, I'd become obsessed with perfecting pecan pie.
One of the biggest breakthroughs came when I discovered John Brown General and Butchery in Cockeysville. They sell fresh rendered lard, and once I started combining it with butter in my pie crust, I fell in love with the results. It produced an incredibly flaky crust using real ingredients instead of vegetable shortening.
I also refined my pecan filling by experimenting with agave syrup, adjusting the balance of whole eggs and egg yolks, and chopping the pecans into smaller pieces. The smaller pieces not only created a better texture but also gave the pie a cleaner, more uniform appearance.
Eventually I found myself wondering:
"I think this is a really good pecan pie...but what would a judge think?"
There was another reason, too.
Let's be honest. Most people don't picture guys entering baking competitions. That made me want to do it even more.
My Biggest Lessons
I didn't win a blue ribbon because I found a secret ingredient.
I won because I paid attention to the details.
The biggest improvements came after my first competition.
The judges' feedback suggested my pecan pie had been overbaked. I realized the disposable aluminum competition pan baked differently than the pie plates I'd practiced with. The following year, I practiced exclusively in disposable aluminum pans and discovered that a partial blind bake helped keep the bottom crust crisp by preventing the filling from soaking through.
That simple change made a huge difference.
My blueberry pie taught me just as much.
The judges commented that my lattice wasn't as even and uniform as it could have been.
Looking back, they were right.
Before returning the next year, I switched to an all-lard lattice crust, rolled it thinner, and cut narrower strips so they baked flatter instead of puffing up. I also improved my crimping and spent more time making sure the lattice was symmetrical and evenly spaced.
Then I changed the filling.
Instead of using all fresh blueberries, I cooked part of the berries before folding fresh blueberries into the filling. The cooked berries thickened the filling while the fresh berries kept their shape and bright flavor. Check out my revised Blueberry Pie recipe.
Those improvements helped move my blueberry pie from 4th Place to 2nd Place.
One of the biggest lessons I learned had nothing to do with baking.
After judging, I walked through the Home Arts building and studied the other winning pies. I paid attention to lattice work, decorative edges, double-crust techniques, and crimping styles.
Sometimes the best way to become a better baker is simply to study great bakers.
Competition Day
I baked my pie the day before drop-off and transported it in a pie carrier.
My biggest worry wasn't the pie. It was finding the correct building, using the right entrance, and making the delivery window. I hadn't preregistered online, so I registered when I arrived.
The volunteers were incredibly friendly, explained the process, and had me checked in in less than thirty minutes. The entire experience was much easier than I expected.
Seeing the Ribbon
Judging takes place after entries are dropped off, and exhibitors aren't allowed to watch.
Nobody calls.
Nobody emails.
If you want to know how you did, you simply return to the Home Arts building after judging is complete.
I brought my kids with me and walked through the exhibits until I found my pies.
Seeing a blue ribbon hanging next to my pecan pie was one of the proudest moments I've had in the kitchen.
It wasn't about the prize money.
It was knowing that an experienced judge thought my pie was the best on the table.
That's a feeling I'll never forget.
Looking Ahead to 2026
Every competition teaches me something.
This year I'm returning with four entries:
Traditional Pecan Pie: The pie that started it all and earned me a Maryland State Fair Blue Ribbon.
Blueberry Pie: After improving the lattice, refining the filling, and sharpening my crust work, I'm hoping it has one more step to climb.
Rose Apple Pie: I'll be entering this in the Exhibitor's Choice category. It's unlike anything I've entered before and combines a classic apple pie with a presentation designed to stand out on the judging table.
Pie Shell: After years of refining my butter-and-lard crust, I'm excited to see how it performs when the judges evaluate nothing but the crust itself.
Whether I win another ribbon or not, I know I'll leave with new ideas and new techniques to try.
That's one of the reasons I keep entering.
My Advice
If you're thinking about entering the Maryland State Fair baking competition, do it.
Don't assume it's a competition reserved for grandmas with secret family recipes.
It's for anyone who enjoys baking.
You'll meet friendly volunteers, learn a tremendous amount by seeing the other entries, and almost certainly become a better baker in the process.
My first year taught me how to compete.
My second year taught me how to win.
This year I'm chasing something different.
Not just another ribbon, but another opportunity to learn.
Because no matter how good your last pie was, there's always another one waiting to be made just a little bit better.
If you're ready to enter, download the current Maryland State Fair Home Arts Premium Book, pick a category, and give it a shot.
You might surprise yourself.