What can I use as a pie crust shield?

What can I use as a pie crust shield?

Create a Pie Crust Shield: Baking a perfectly flaky crust no one can resist is easy with Reynolds Wrap® Aluminum Foil. To make a foil shield, fold a 12-inch foil square into quarters. With scissors, cut out the center and round off edges to leave a 2-inch-wide ring. Unfold the ring and place over your pie.

What is the best pie shield?

The Norpro Pie Crust Shield is an excellent option that will keep some money in your wallet. You can place it on top of your pie crust before baking and then leave it on the pie during the entire baking process. It allows the pie to rise in the middle and prevents both burning of the crust and spillage on the edges.

Why do you need a pie crust shield?

A pie crust shield is a baking tool that covers the outer edge of a pie to keep it from over-browning or burning while the pie bakes. Both types will do the trick to keep your pie edges evenly – not overly – browned.

Do you cover pie when baking?

To keep the edge of a pie crust from over-browning, you can purchase a pie guard or shield or can make one with aluminum foil. Put the foil ring loosely over the pie before baking and remove near the end of baking time or put it on the pie when the crust edge is golden brown to prevent more browning.

How do you use a silicone pie crust shield?

This silicone pie crust shield puts a damper on burnt edges. Simply place it over the rim of your pie crust before baking. The flexible, heat-resistant material adjusts to fit the size of your pie from 8″-11.5”, and is a quick and hassle-free substitute for tin foil.

When should you use a pie shield?

This aluminum shield protects crusts from over-browning, and it’s much more convenient than foil. For a perfect pie crust, put the shield on before baking, and remove it about 15 minutes before your pie is done.

What rack should you bake your pies on and why?

A pie’s place in the oven is on the bottom rack. The worst mistake you can make with your pie is under-baking the bottom crust—it makes for a soggy, doughy mess. Baking your pie on the bottom rack will ensure that bottom crust gets nice and golden brown.

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