Baking pie crust doesn't have to be a mystery. In this article I'm
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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.
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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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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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Cooking Methods. Dessert. 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.
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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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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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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.
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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.
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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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Place the pie dish in a preheated oven and bake for about 10 minutes. After 10 minutes, carefully remove the parchment paper and weights, and continue baking the crust for another 5-10 minutes, or until it turns a light golden brown color. This process sets the crust and creates a barrier that helps to keep it crisp, even after adding the filling.
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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.
