I remember seeing the metal/aluminum adjustable edge covers a dozen years ago and thought, 'brilliant!'. But I make mostly smaller 3-4 egg quiche and now mostly frittata no crust. With pastry crust egg dishes and fruit pies, using my smaller tart pans...the ones with the removable bottom discs, I have extra pastry I make edge decorations or heavy fluted pastry stupid fluting. Not a conformist and wing-it. (we like crust). I always take the extra pastry and make a shape/decoration to use it up. (Ina drives me nuts when she tosses it aside). So the edge crust decor is well beyond the 1/2 inch a purchased edge protector will cover. Anywho, thick foil is no different than metal or silicone.

I have an oil crust recipe from the WWII era that makes an acceptably tender crust. And I use extra virgin olive oil all the time in pie crusts and other baked goods - often in combination with butter. It doesn't taste olive-y at all, IMPE, just extra rich. Oil Pastry 2 cups flour 1/2 cup oil 1 tsp. salt approx. 6 Tbsp ice water Stir salt into flour. Pour oil and water into a container, do not stir them, then pour into flour/salt mix. Stir until dough forms. Roll between 2 sheets of waxed paper - no extra flour necessary. Makes a tender, crumbly crust. Don't be alarmed if it seems too wet and soupy at first, the dough firms up as you mix it.

I don't find my raspberries seedy at all. Just little juicy jems. I find my blackberries almost repulsive at times if even slightly under-ripe. Spitters. Probably different varieties. Some seedy berries are furry, lol. Now that is weird. Must be a texture thing some do not like about a crumb crust. I'm not much of a dessert person but do like it. Not a 'sandy' texture that maybe too much sugar brings. I plan on making something like this one, HERE...but less sugar. MarthaStewart's recipe uses 1/4 cup of sugar. I have a dozen meyer lemons on my tree. Maybe make a few 6inch tarts and give to neighbors. Keep one for a taste test.

Thanks, guys! I don’t make a lot of pies over the course of the year, so it’s hard to get really good at it. Usually a strawberry rhubarb in spring, blueberry in summer, then apple in fall. I almost always use Amy Theilen’s crust recipe, but have wanted to try Ina’s for a while now; but it’s back to all-butter for me, it’s so much tastier, even if it doesn’t hold the crimp quite as well. I love Ina’s crostata crust, and am thinking of trying that for the next pie I make…it’s got a lot of sugar in it, but it’s so good!! Here is the all-butter pie crust I usually use - it’s got a bit more butter than other all-butter recipes I’ve seen and also has vinegar in it. https://www.google.com/amp/s/www.foodnetwork.com/recipes/blueberry-lemon-pie-with-a-butter-crust-2178980.amp