One of the biggest challenges of baking homemade pies is keeping the edges of the pie crust from over-browning. Learn some tips to produce golden-brown pies.
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What Is Pie Crust?
Pie crust is the baked outer pastry shell of a pie, traditionally made with flour, water, salt, and fat—usually butter or shortening. Egg wash is applied to the top crust before baking to achieve a glossy, golden-brown finish. A pie crust usually covers a pie plate—a round piece of bakeware—and the edge of the pie crust covers the lip of the pie plate.
Some pies, like cream pies or custard pies, have one crust covering the bottom of the pie plate beneath the filling. Other pies feature a second crust covering the top of the filling, such as apple pie.
How to Prevent Pie Crust From Burning
Most pie recipes recommend baking until the crust is golden brown. Pie crust edges are generally thinner than the rest of the pie and may burn. Consider these tips to achieve the perfect pie crust:
- 1. Use a pie crust protector. Prior to the baking process, cover the edges of the pie crust with a piece of aluminum foil or a silicone pie crust shield. A pie crust protector will deflect heat from the crust.
- 2. Rotate the pie. To promote even browning, rotate the pie halfway through the baking process.
- 3. Keep an eye on the pie. Frequently check the pie as it bakes to ensure the edges are not over-browning.
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