To keep the edge of a pie crust from over-browning, a pie guard or shield can be purchased, or you can make one with aluminum foil.
Cut a 1-foot length of foil from a standard-width package of aluminum foil. Fold the piece evenly in quarters.
Cut a circle out of the center of the foil (begin and end cut on the folded edges).
Unfold the foil and curl the corners under a bit to make a rounded ring shape.
Fit it over the pie crust to protect the edge.
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.
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Here are some helpful tips for making a great pie pastry, from incorporating the butter or fat and water to rolling, glazing, and baking.
Cream cheese makes this butter pastry rich and delicious, and it makes an excellent pastry for pies, quiches, and tarts.
This pie pastry is made with chilled butter, flour, and a little salt and sugar. I use the food processor to incorporate the butter into the flour, but fingers or a pastry blender could be used as well.