Happy Pi day! Let’s celebrate with pie.
We’ve shared tutorials for cherry pie and for hand pies so today let’s tackle felt lemon meringue pie. The key to making felt pie is the cut. Mess up the cut and the pie won’t sit right so take your time and cut with care. Consider the freezer paper method although the pie template pieces are all fairly easy to cut. This pie slice is based on a 6 piece pie. 6 pieces = 8″ pie. If you need a quick refresher on the stitches check out our post on stitches.
You will need:
4″ x 8″ White or Cream colored felt I used Cream *
4″ x 4″ Yellow Felt I used Lemon Meringue but Banana Cream is also a great choice *
4″ x 8″ Beige felt I used Peanut Butter *
Stuffing
Pie form (optional)
*Matching Thread
Felt pie template (at the end of this post)
Cut
2 Filling pieces from yellow felt
2 Meringue pieces and 1 top from cream color
1 Crust and one bottom from beige felt.
Sew the filling pieces together along the short side of one end with yellow thread and an overcast stitch.
Repeat with meringue pieces, joining them along the widest end with white thread and an overcast stitch. 
Line up the center seams and overcast stitch the edge of the meringue to the filling. The center ridge should be facing outward. 
Attach the top along one of the sides following the curve using an overcast stitch and white thread.
Repeat on second side. 
Attach the crust along one of the filling sides. Repeat on second side. 
Crust will stick up 
Using white thread and a running stitch attack the back of the meringue filling to the crust. 
Curl crust back and sew along the base with a running stitch to create a tube.
Turn pie over and stuff with stuffing and or pie form. Stitch closed with yellow thread and an overcast stitch.
Stuff the crust using a pencil to help if needed. Stitch both ends of the crust closed.
With a large loose over cast style stitch use the thread to create indentations along the length of the crust.
Happy Crafting,
Andie.
~American Felt & Craft ~ Blog 
If I didn’t want to have the meringue have uneven sides like that and instead just wanted the sides to be completely straight, would I still need two separate shapes for the top of the meringue and bottom crust patterns?