In The Pie and Pastry Bible, Beranbaum recommends cutting a circle of foil big enough to wrap over the pie and snipping out the center of the circle, forming a ring that securely protects the edges. It's just as quick as tearing off small strips of foil and way less fiddly. Simple and ingenious!
I'm doing a lot of pie-baking this summer and I can't recommend Beranbaum's book enough for its straightforward advice on making the very best pies.
• Find it: The Pie and Pastry Bible by Rose Levy Beranbaum, $31.50 on Amazon
Do you have any tips for keeping pie crusts from getting too brown?