I saw this hack for covering up the edges of your pie crust, and I had to try it out. It worked great and was so much easier than trying to tear off little strips of foil to wrap around the edge of your pie. Here are the steps:
- Get a piece of tin foil large enough to cover the top of your pie.
- Place the foil crimped down over an empty pie plate of the same size (or do this before you fill your pie plate). If you are worried your foil might stick to your pie, lightly spray the side of the foil that will be touching the crust with non-stick spray.
- With a sharp knife, cut your foil just like you would cut and divide up a pie.
- Remove the foil from the empty pie plate and then place over your actual pie. Fold back the vents to expose the pie's center/filling.
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| Here is my foil, non-stick pray and empty pie plate. |
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| Foil crimped down over an empty pie plate. (I tried to do this over the frozen pie instead, and the foil would just rip as the knife was drug across... you really need the pie plate to be empty so you can poke the knife down into the empty space for cutting... at least I did!) |
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| Cut and ready to go! |
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| Placed over my frozen apple pie (it has crumb topping that goes on later) with the vents folded/tucked back to keep them from sticking into the filling. |
This worked great! My crust was protected for as long as I wanted during the cooking process to keep it from burning and it was so easy to make and remove.
