The Lemon Meringue Pie Bag

Let’s celebrate Pi day with a lemon meringue pie of a different sort. Here are the steps to make a delicious pie bag.  

Just in case you missed the title, this isn’t your ordinary pie, but one that doesn’t have an expiration date. So I hope you are not here for an edible recipe. Otherwise, continue reading to learn how to make one yourself. ;)

To save you time, attached is the pattern template.

Here is a link to the video.

Supplies

Here is a list of materials I used to create this pie bag. 

1. Pure White 10oz Cotton Canvas (Big Duck Canvas)
2. Vanilla Ice 10oz Cotton Canvas (Big Duck Canvas)
3. Button Cotton Canvas (Joann)
4. 2 - 1” Antique Brass Swivel Hooks (WAWAK)
5. 1 - 1” Antique Brass Slide Buckle (WAWAK)
6. 2 - 1” Antique Brass D-ring (WAWAK)
7. 1 - #5 Antique Brass Donut Zipper Pull (Amazon)
8. 2 - ½” Antique Brass Bag Feet Bucket Shape (WAWAK)
9. 6 - 10mm Antique Brass Chicago Screws (WAWAK)
10. #5 Lemon Antique Brass Metallic Nylon Coil Zipper (WAWAK)
11. Interfacing: Pellon 809, Pellon 71F, and Pellon 931 (Joann)

Step 1: Designing the Pie

Bag dimension: 9 in. pie

Now, it wouldn’t be a proper celebration if we didn’t use Pi. 

To figure out the gusset length (the circumference), given that we know the diameter of the bag (9 in.), I multiplied the diameter by Pi. This gives me a circumference of ~28 in., though to be exact, including seam allowance (d=10 in.), it will be ~31 in.. 

Once I figured out the gusset length, I divided it by two: half for the top and the other half for the bottom of the bag. 

Step 2: Figuring Out the Layers

A classic lemon meringue pie has three main layers: pie crust, lemon filling, and meringue. To make this bag look tasty, I first focused on how to replicate each layer with fabric. 

Pie Crust Layers

The pie crust has a light golden color that looks like sand with some dark brown spots (the overbaked spots). To achieve this look, I dyed an off-white fabric (color: vanilla ice) using coffee. 

Among the two dyeing methods I tried (coffee and tea), coffee dye provided a color that most closely resemble a pie crust.

The tea dye gave the fabric a red undertone, whereas the coffee dye gave it a lightly golden hue. 

Alternatively, you can always buy a fabric that already looks like a pie crust if you prefer not to dye your own. Natural canvas would work great for this. I opted to dye mine just for fun and to create an uneven stained pattern.

To make the edges of the bag look like a pie, I decided to go with a fabric-folding style. I found that this style looks the best and is more realistic than the other two styles I tried: twisting fabric and doubling rick rack. 

Lemon Filling

The lemon filling has a glossy and slightly yellow-tinted color. Since this will be mostly covered by the meringue, I kept it simple and just went with the lightest solid yellow fabric I could find.

For the glossy look, you can try applying mod podge on the fabric or use waxed canvas instead. I tested a piece of my yellow fabric with matte and sealer mod podge to see if it adds any shine to the fabric. The sealer mod podge gave the fabric a shinier look than the matte one. 

Meringue

The meringue is simple: white with subtle torched markings. For this I selected a pure white solid colored fabric. But what about the torched burn marks?

To mimic the caramelized peaks of the meringue, I torched my fabric edges with a blowtorch. I found that the blowtorch is more effective at burning the fabric edges than the lighter, especially with the volume of fabrics I used for the meringue layer. Although controlling the burn spots with a blowtorch was more difficult than using a lighter, resulting in some burned sections, I believe this actually makes it look more realistic. :)

I am using 100% cotton fabric. If you are using a polyester blend, please torch with extra caution as polyester is very flammable and easy to burn. 

To achieve the meringue look, I folded the fabric roughly, attached it to the bag front panel, puff it outward, and sew it on the opposite side to keep the shape. The fabric was folded in the pattern of inward and outward, similar to making a ruffle. If you prefer a stiffer meringue, you can also spray the completed meringue with cornstarch water. I didn’t have time to test this, but if you did, leave me a comment below on how that went. 

Step 3: Baking Technique

As with any bag-making technique, I sewed the exterior and interior panels separately and combined the bag together using the bagging out method. 

To ensure my circle is aligned properly throughout, I started out by marking all center points on each piece and ironing on my interfacing before sewing. 

Interfacing I used are the following: 

• Pellon 809 for the front panel, gusset, and pockets
• Pellon 71F for the back panel
• Pellon 931 TD for the handle / Strap / D-ring tabs

I wish I could say there is one size that fits all, but that is never the case with interfacing, LOL. I used a heavier interfacing for the back panel to help balance out the heavy weight of the front panel that holds the pie crust and meringue. 

I added a slip pocket to the interior of the bag and the back of the bag. The back features a pie chart representing what I consider the perfect ratio of crust, filling, and meringue: 1 part crust, 2 parts filling, and 3 parts meringue. Although this may be controversial, I find it ideal. Can you even tell the back has a slip pocket?

The zipper closure was added to the top half of the bag, along with a handle for easy access and an additional carrying option. 

To achieve the matching yellow color, I made my own adjustable strap. The strap length is ~ 60 in. and 1 in. wide, made using the book-fold method, which is similar to laminating croissant dough. A 1 in. yellow webbing strap would also be a great substitute if you prefer not to make your own.

For the adjustable strap, I went with Chicago screws to secure the fabric in place. This was my first time using Chicago screws, and I found them very easy to use. All you need are a screwdriver and a hole puncher to achieve a look similar to rivets. These screws are excellent for securing thick layers of fabric. 

If you are planning on using Chicago screws, I highly recommend adding a rubber O-ring to the back of the screw to tighten it well. I discovered that the screws can be a bit loose if the fabric layer isn’t thick enough. I didn’t have O-ring, so I used grommets, which also worked well for this purpose. 

In case you are debating whether to use two screws side by side or just one, I attached a comparison image showing what it looks like. I decided to go with one screw.

Two D-rings were added to the side to easily attach the strap. I also added Chicago screws to the D-ring tabs. Do you prefer the look with the screw or without?

Additionally, I installed four bag feet at the bottom to prevent the bag from rolling. It also adds a nice touch when displayed. 

Step 4: Time to Enjoy the Pie

Here are some photos of the completed bag. I had a lot of fun making this for the 2024 Pie Contest. 

Have fun baking your own pie bag.