Foil on pie crust?
I love to cook, but am not a baker. The only pies that I ever make are pot pies and I have a crust issue. The recipes state to cover the edges with foil toward the end of baking to keep the edges from getting brown. I have so much trouble with this step because the pan is usually very hot and I can't seem to get the foil to stay on. So aggrevating. Is it possible to do this in the beginning and then take off the foil? Any suggestions would be welcome! Thanks!!
absolutely you can start with the foil and then remove it later.
I make a long strip about 2" wide (you can join it with another piece by folding them together) then wrap it around the pie plate. squeeze (gently!) to mold it lightly to the crust and the plate.
Remove it about 10-15 minutes before the pie is done.
you can also buy special metal arcs that are especially used to cover pie edges during baking. easier to install and reusable, but also one more gadget.
You should make sure your oven temperature is correct, usually 375. If you set your pie pan atop a preheated sheet pan or baking stone, it will jump-start the bottom crust and filling, and your bottom crust won't be soggy. You can then save the foil (or parchment) for use under the pie pan to catch any filling bubble-overs. Remember that a crust the color of a brown paper bag is tastier than a paler one.
The foil doesn't have to be tight around the crust. Just lightly crimp it. I rarely have the need to cover the crust but sometimes I just lay a sheet loosely on top of the whole pie if it's browning too fast.
I use Mrs. Anderson's pie shields. I put one on at the beginning of baking my pie and my crust never burns or gets too brown. If you like your crust browner, just put the pie shield on at the half way mark or towards the end of your baking time. I like my crusts light golden in color, so putting the shield on at the beginning always works - just put it on and forget it. It's one piece, much easier than futzing with foil. Amazon.com sells them fairly cheap.