Monday, July 8, 2013

18 inch Doll: Polymer Clay Cherry Pie

Today, we are going to make
a CHERRY PIE
for the dolls!
This pie was from our Thanksgiving set, 
but we are making one exactly like it!

YOU WILL NEED:
1 - 2 ounce package of BEIGE polymer clay (crust)
1 - 2 ounce package of RED polymer clay (cherries)
Translucent Liquid Sculpey (to make your pie filling)
Triple Thick (clear glaze to seal your pie) AND dedicated paintbrush to apply
Pastel Chalks (for creating color in your pie filling) AND dedicated paintbrush to apply
Polyblade (for cutting your clay)
a clay "plastic roller" or a clay "pasta machine" (for rolling out your clay)
toothpicks & tinfoil OR plastic cups (for mixing TLS/chalk: these need to be disposable!)
tinfoil (AND / OR a dedicated glass baking dish)
a small ball of tin foil (for texturing)
clay extruder
oven
***I used a TINFOIL "pie-tin ash-tray" for THIS pie. They USED to sell these at Party City in their "smoking" section (no...I don't smoke), but now they seem to only be on Ebay or Amazon. Something like a "tartlet mold" would also work (I've used similar before):

DIRECTIONS:
Bottom Pie Crust:
1.  Work the beige clay in your hands until it is warm and pliable. Then roll it flat (on your thinnest setting) until it is wide enough to cover your pie tin. Gently press it into the pie tin (so that it leaves a faint impression) and then remove from tin:

2.  Lay your crust out flat, and use pastel chalks (dark yellow, red-brown, and dark brown) to "color" the crust (past the impression you made) so that it looks "baked":
                                      
3.  Now, flip the pie crust OVER and place into the pie tin (you just colored the BOTTOM of your pie crust). Gently work the crust into the pie tin, making sure to work the crust down INTO THE BOTTOM edges:
4.  Use your chalks to color the INSIDE of your pie crust, making sure to get the UPPER OUTSIDE EDGES: 
5.  Use your poly-blade knife to CAREFULLY cut away the pie crust edges, and save the scrap for the top crust: 
6.  Use a toothpick to lightly press down into the pie crust edge: 
7.  Once the edge is finished, use a bit of chalk to color any exposed BEIGE CLAY at the edges: 
8.  Go over the crust top edge with your DARK BROWN chalk (this gives it a "baked" look): 
 Pie Filling:
9.  Work your red clay until it is warm. Roll out into a ball and then into several snakes:
10.  Reduce those snakes down until they are the diameter of a toothpick (or slightly smaller): 
11.  Cut the reduced snake into small sections (about 1/8"): 
12.  Roll each 1/8" section into a tiny ball, and set aside (I used another bowl): 
13.   You will need enough "balls" (cherries) to fill the pie crust. (I did not COUNT them, so just keep rolling until you have enough. Yes....it takes time, but it's SO worth it!) 
14.  Add RED CHALK to approximately 1 OUNCE of TLS, mixing well, until the color is ALMOST the same as the cherries (your TLS will DARKEN when baked, so don't work too hard!): 
 
15.  Place a piece of tin foil into another bowl (for stability to mix your cherries and TLS).  Add cherries to tin foil, and then add ALL of the TLS:
 
16.  Use a toothpick to CAREFULLY mix the cherries and TLS while on the tin foil (try not to puncture it!), and then slowly ADD the mixture to your pie crust: 
Top Pie Crust: 
17.  Roll out your scrap BEIGE CLAY from your bottom crust on your thinnest setting, making sure that the WHOLE PIECE would easily COVER your current pie (it doesn't matter if it's "dirty" looking):
18.  Use your chalks (dark yellow, red-brown, and dark brown) to color ONE SIDE of the crust: 
19.  Slice your clay into 8 EVEN slices (about 1/4" wide) using a poly-blade to keep them straight: 
20.  Texture the TOP of each piece with a ball of tin foil, and touch up any exposed side edges with chalks: 
21.  Use your LONG pieces for the 4 middle lattices. MAKE SURE to WEAVE them in/out. (You can also assemble the lattice weave on the countertop and then add it in one large piece, if you find that easier.) 
22.  You will now be able to weave in your last 4 lattices on the outside edges. YES...it gets goopy (TLS everywhere!), but it looks more "authentic" that way....like your pie "bubbled over"! 
23.  Use your poly-blade knife to CAREFULLY cut away the excess crust. DO NOT CUT into your bottom crust edge! You can also gently tuck the lattice ends into the TLS at the edge of the bottom crust...it looks more finished that way:
***IF YOU WANT YOUR PIE SLICED:
you need to par-bake it for just a couple of minutes 
(so that the insides start to "congeal", but are still slightly liquid).
I use a heat gun for a short period (you can see the TLS color start to change).
Then I use the poly-blade to CAREFULLY SLICE and MOVE
pieces onto another surface for baking.
If it SQUISHES out....who cares?!! It looks more REALISTIC!!
Add any toppings (like ice cream) to the pie slices BEFORE baking.
24.  Bake your pie according to the manufacturer directions on your clay package. Allow to cool, and then glaze ONLY THE CHERRIES with TRIPLE THICK (pie crust IS NOT shiny). Allow the Triple Thick to dry overnight. 
You are now ready for play!
PLEASE REMIND YOUR CHILDREN THAT 
THIS "FOOD" IS FOR PLAY 
PURPOSES ONLY
AND SHOULD NEVER BE PLACED INTO THEIR 
MOUTHS!

Please feel free to use these plans to build furniture, for sale or for pleasure, but please do not sell the PLANS as your "own".  Please also give credit to me and link back here!  I hope you enjoy them!!
***I am NOT LIABLE for any plans featured here. Please take every precaution and use your own discretion to make sure these toys are safe for children to play with them.

4 comments:

  1. Replies
    1. Thank you!! I'm glad you like it! :))

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  2. I love your blog!! My daughter and I are new to the world of AG dolls and would love to make our own food. Where did you find the pots for the stew?

    ReplyDelete
    Replies
    1. The pots are from Hobby Lobby, but I have also found similar ones at World Market and other similar stores. They are often used as "single-serving casserole dishes".

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