How To . . . Make Your Own Pie Crust Shield Out of Foil
Set your pie plate, right side up, on a square of foil that is 2-3” larger than your pie plate.
Trace the bottom of your pie plate (the smaller side).
Set pie plate aside and cut out the inner circle.
You can trim the corners on the outside edge, but I usually just leave them. Fill your pie crust, then set foil ring over the edge of the pie. Gently fold down outer edges, being careful not to squish all of that edge-crimping you worked so hard on!
Bake pie, or quiche, with the pie shield on. Five minutes before the end of the cooking time, carefully remove shield. If the edges are not brown enough, leave shield off and bake until edges are golden brown. If the edges are browned, replace shield and continue cooking until quiche/pie is cooked through.
Uses for Pie Crust Shield:
Create Your Own Quiche
Pumpkin Quiche with Bacon & Asparagus
Apple Pie
All Butter Pie Crust
Cream Cheese Pastry Crust
Caramel Apple Cheesecake Tart
Wow, so simple. I just got so frustrated with my pie so I came to the ‘net to see how it’s done. Thanks…I’ll definitely do this next time!
Can I bake with glass plate in the oven?
You can certainly bake with a glass pie plate in the oven. If you mean a regular dinner style plate, if it is stoneware you can usually put those in the oven at moderate temperatures (under 400F). A clear glass plate cannot always go into the oven. If it is a tempered glass like Pyrex it is usually safe, but not all glass is ovensafe.
Thank you! I am one that I never think of needing a pie shield till right before I make a pie and then scramble to find out where to buy one. I am never able to find one so I have cut foil strips and tried to make them fit which you probably know is no fun. I can’t believ how easy this is. I can’t wait to go home and try it! Thank you very much!!!
Good luck with your pies!
Thanks for the great info. I don’t mean to sound stupid, but I never thought of making one this way. I usually end up making foil strips and then try to make them stay on my pie. They end up falling off and I end up with burnt fingers. It is too late for the peach pie that I have in the oven right now, but you can bet that I will do this on my next pie.
I spent too long as well cursing foil strips and nursing burnt fingers before I figured this out. Peach pie sounds wonderful right now; we are still fighting with snow, so I think it will be a while before I see a decent peach.