When baking a pie, I used to protect the crust from overbrowning by wrapping small strips of foil over the edges midway through baking. Not only was trying to wrap bits of foil onto a blazing hot pie pan difficult and dangerous, but at least one piece inevitably fell off during the trip in or out of the oven. What a relief to learn Rose Levy Berenbaum's why-didn't-I-think-of-it foolproof method for keeping pie crust edges from getting too brown.
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?
Related: Finishing Touches: How to Get a Perfect Golden Pie Crust
(Image: Flickr member thebittenword.com licensed under Creative Commons)
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I have a pie crust shield. You can buy them in metal or silicone. They're about $5 and up.
I use foil, but put it on at the beginning, then take it off midway through.
I've found that if I cut the dough 1/2-inch larger than the pan edge and then tuck the dough under itself before I flute the edge, the edge doesn't burn because it's now a double thickness.
I do the same as cbreynolds. A nice substantial fluted edge browns beautifully without burning, and for those of us who love good crust, that toasty-golden edge can be the most delicious bite!
I also have a pie crust shield, and if I'm baking a pie longer than 45 minutes is usually when I need to use it, I put it on halfway through baking for about 20 minutes, then remove it to make sure the crust gets good and golden.
Since it's silicone, it's doesn't feel too hot to be able to grab it and remove it, or you can use tongs. Well worth the couple bucks it cost.
I've cut apart a used disposable pie tin I had sitting around for my own ghetto pie crust shield. I cut the center out of the tin and then place that rim upside down onto my pie in the oven when the edge of the crust starts to look like it needs it. You might need two of these if your pie plate is larger than the disposable tin. Just snip apart at one edge and link together.
I also am a proponent of the turned-under crust. (I thought everyone did that as every pie recipe seems to instruct us to do that). But that edge still browns quicker than the rest of the pie. For me, at least.
I've never had problems with the edge burning, but then I always fold over the edge perhaps that is the reason why.
I make a very substantial crimped crust, make sure it is chilled before going in the oven, and it rarely overbrowns. The RLB method works great but I hate to use that much tin foil. I make a lot of pie. If it starts to overbrown, I pop the reusable one on top. (But not at the beginning, because it can smoosh the pie.)
RLB's peach pie was declared "best food on earth" by my husband. It is so vastly superior to other fruit pie it is astonishing.
whoa! Do I see a pie crust wrapped *around* the rim of the pie plate? If you do this, there is no shielding technique that will help with overbrowning. Fold the crust under *itself* instead for a double layer resting atop the rim, not a single layer wrapped around it. Thicker edges will cook slower (and lift out of the plate easier!).
Otherwise, great tip!
@peachfuzz -- wow, you're right! I didn't even notice that before! I did that once as a rookie baker as well...I turned the crust under the pie plate but then I'm pretty sure I watched someone else make a pie and realized that I was supposed to tuck the crust under itself for a nice sturdy edge that flutes nicely.
Hmm...sounds like I need to get myself a pie crust shield or make my own ghetto version like Slow Lorus. I also do a turned-under crust, but the edges invariably brown long before the center, especially when I blind bake.
@peachfuzz and @Slow Lorus, the photo was actually taken by a columnist at the NY Times who was learning how to bake. This WAS her first pie -- good catch!
i guess learning that crusts might brown faster than the rest of a pie is a novel idea for the noob baker, so i hope that detail is in the very beginning of Rose's book. however, i'm surprised this warrents a post. also, if this is a recurring problem for you get a $5 pie shield and save your sanity.
i'm sort of relieved that picture is a first-timer pie! fold under or over, but always do a fold and crimp-no wrap arounds!!
normal store foil isn't wide enough for a pie dish - that's why i need to make a rim around instead of cutting out, right?... or have i been buying mini foil my whole adult life?