The production of the cherry pie crusts is the first step in the month-long construction process of cherry pies. Students measure and mix the dough one day and then press the dough into pie tins the next day. Sounds simple, right? Actually it is a very detailed process that utilizes organizational and managerial skills learned in HRIM classes. Approximately forty students working two shifts press the 10,000 plus crusts, package them carefully, and then freeze them for a month until the VEISHEA celebration.

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