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Step 3: Secure the Foil. Carefully crimp the edges of the foil around the pie plate to ensure that it stays in place during the baking process. Make sure that the foil is not too loose or too tight, as this can affect the baking of the pie. Once the foil is secure, the pie is ready to go into the oven and bake according to the recipe instructions.
My Favorite Homemade Pie Crust
Making a pie crust shield with aluminum foil is a great way to keep it flaky, soft, and delicious while the filling is cooking. Making your own pie crust is also a good option. Mrs. Anderson's Baking Pie Crust Protector Shield can fit standard 9.5 to 10 inch pie crusts.
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To begin, cut a square of foil three-quarters the diameter of the pie. After folding the square in half, divide it by two. Begin at a folded edge and cut a semicircle from the center, discarding it at that point. When the crust begins to brown, cover it with foil to keep the fluted edge of the pie covered.
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Lay a pie shield over the outer edges of the pie crust, so that it'll reflect the heat and prevent premature browning. 2. Make an Aluminum Foil Pie Shield or Foil Protector. Before baking the pie, start by cutting out 2-3 strips of aluminum foil (8-12 inches long and 2-3 inches wide).
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The first step of creating your own pie crust shield is to tear off a square sheet of aluminum foil that's big enough to cover your pie. You don't need to use heavy-duty foil, but it certainly doesn't hurt. Pick up this bulk-sized roll ($29) and you'll be set for years of serious pie baking.
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Fill the crust with dried beans or pie weights. Cover with plastic wrap and refrigerate for 30 minutes. While the crust is chilling, preheat the oven to 375°F. Place pie crust on a baking sheet and bake on the middle rack of the oven for about 10 minutes or until the edges of the crust are just starting to brown.
My Favorite Homemade Pie Crust
Fold a 12-inch square piece of foil in half and then twice more to make a 6-inch square. Fill a foil pizza pan halfway with pie crust and insert it into the pie crust. Cover the pie's edge with a hole in the center to keep it from getting brown in the oven. After the shield has been saved, it must be used once more.
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Use ice cold water. Fill a glass with 1 cup of water, add ice. You only need 1/2 cup of water in this butter pie crust recipe, but have a little extra just in case. Use cold butter. I keep some of my butter in the freezer and transfer it to the refrigerator a couple hours before beginning the crust.
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Step 11: Take Your Pies Out of the Oven. When the recommended cooking time expires, remove the pies from the oven using protective kitchen mitts or hotpads. Set the pies on a heat-proof surface! The crust should look lightly browned. It should have a firm feel and a flakey appearance if poked by a fork.
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Delicate pieces of flakey crust can break off the more the shield is shifted and adjusted so that while there are no burnt patches, I've been left without a crust entirely as well. Amazon. To.
Mrs. Anderson’s Baking Pie Crust Protector Shield, Fits 9.5Inch and 10
This silicone pie crust shield covers your beautiful pie crust and prevents it from over-browning or burning. So much neater and easier than trying to cover your crust with foil to protect it! Fits pans from 8" to 10" in diameter (the shield adjusts to fit your pan). 4.5 out of 5 stars.
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My Favorite Homemade Pie Crust
Press the edges of the strips into the bottom pie crust edges to seal. Use kitchen shears to trim off any excess dough. Carefully place one braid around half of the pie and press lightly to secure. Repeat with 2nd braid, then attach the 2 braids by pressing one into the other.
