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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!!

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  1. 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.

    1. 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.

      1. 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.

        1. 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.

          1. 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.

            1 Reply
            1. re: addicted2cake

              I have one of those as well, purchased after years of struggling with the aluminum foil strip method. Not very pricy and great if you bake pies often.

            2. Here’s another way of doing it.

              Tear off a sheet of heavy duty aluminum foil that is a few inches larger than the diameter of the pie pan. Use a pot lid, or something circular, about the size of the center part of the pie and trace a circle on the foil. When that circle is cut out, you want the center of the pie crust exposed, but the edge covered. Cut a around the outside of the foil to form a ring, leaving a good sized border. Put this foil ring over your empty pie pan and shape it so that when you go to cover the pastry edge it will cover the rim of the crust.

              I’ve saved these rings and used them several times before they had to be thrown out. Easy enough to do, and no fumbling around in a hot oven while your pie is still baking.

              1 Reply
              1. re: JoanN

                Good idea, Joan, just popping on a preshaped ring shield beats fussing with a foil strip while the pie is hot. Placing the foil or pie shield on the crust before popping it into the oven, as sunshine842 describes, is also a good idea.

              2. I learned years ago about the advantage of using foil around the edges of your pie crust. not that grandma did it, she didn't nor did hubby's mom, both wonderful bakers, but I did it because they'd get way overdone if I didn't so I learned. but they do make them for pies too, they're metal half rings that fit.

                1 Reply
                1. re: iL Divo

                  I don't buy the metal half rings for the sole reason that it's one more stupid thing I have to find storage space for.

                  At least the foil can be folded up and slipped along the edge of a drawer, if I decide to save it.

                2. I love potpies and used to do them in all varieties and often. Sometimes I would top pot pies with biscuits, which we loved almost as much as pie dough. From that I learned that we didn't really like the gooey undersides, so I baked the biscuits separately and then perched them atop the pie on serving. Then I decided to bake the regular pie-crust separately; cut the crust into wedges and baked it on a sheet pan (no butter/spray necessary, but you can still glaze for a golden crust). I served it to DH with the wedges atop, and you'd have thought he was in heaven. No more soggy crust. From then on, no matter what topping, I bake it separately.