One of the fastest and most straightforward ways to make a fake pie slice is to make it from polymer clay. Polymer clay is easy to work with and produces professional results. Make your decorative pie slices as small as 1 inch or as large as 6 inches or more. Use pictures of real pies for inspiration when coming up with a design for your clay pie.
Things You'll Need
Polymer clay in tan, yellow, clear and desired filling color
Brown powder pastel
Mix an equal amount of tan, yellow and clear clay together until it forms the proper golden brown pie crust color.
Roll the clay into a round ball. Flatten the ball to a thickness of about ¼ to ½ inch, depending on the size of the slice. Make the clay thicker for larger slices and thinner for smaller ones. Make the pie-crust circle about 1 to 4 inches wider than you want the final size to be, depending on how large you want the pie slice.
Roll out a circle of clay equal to the desired thickness of the pie filling. If you want a fruit-filled pie, such as a cherry pie, roll the clay into balls and stack them together to form the filling. Place the filling on top of the pie-crust circle.
Fold the outside edges of the pie-crust circle up around the filling to make the outside crust edge. Turn the pie on its side and roll it around to adhere the two clay pieces together.
Decide if you want a woven crust, open crust or full top crust. If you want an open crust, roll clay in the pie-crust color into two thin ropes and twist them together. Lay the twisted rope around the top edge of the pie. For a woven crust, roll out the clay into thin strips; overlap them on the pie in a lattice pattern. Roll a piece of clay out flat and place it over the top of the pie for a full crust. Press around the outside edge of the pie with a fork just as you would for a real pie.
Brush a small amount of brown powder onto the top of the pie crust for a browned effect.
Cut the clay pie into six equal pieces with a sharp knife. Fix any parts of the slices that get smashed during cutting.
Bake the clay in a 200-degree Fahrenheit oven for 1/2 hour per inch of thickness. The clay should be hard when cooked all the way through.