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Have you ever used a pie crust protector?

17 years ago

I usually burn the crust when I make a pie. I've tried covering it in foil, but it never works out. It's tedious, and the foil *always* falls off and the crust burns anyway. Today, I was in Wal-mart buying so vacuum sealer bags and noticed this thing called a "pie crust protector". It is a round ring (what other shape would a ring be but round?) of silicone that fits over the edge of a pie plate to protect the pie crust from burning. It looks wide enough to do an 8 or 9 inch pie. It's dishwasher safe, and even has cut outs for the handles of a glass pie plate.

It was 4.97. As soon is I saw what it was, I decided I'd buy it even it if was 15 dollars. If it saves my pies, and prevents my fingers from being burned by the foiling process, it's money well spent. Mind you I don't like silicone kithen products at all, but I think this appliacation may actually be a good thing. Never had an issue with my silicone rolling pin!

It's an awful green... the color of appliances back in the 70s! Have any of you ever tried one of these things before?

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Comments (9)

aliceinmd
17 years ago
I have not seen the silicone shields, but I have used the metal version with good results. I leave it on the edge of the crust almost to the end of the baking time, then check for browning. If the crust is brown, I leave it there until the pie is done; if the crust is pale, I remove it so the crust can brown.
ruthanna_gw
17 years ago
I use them whenever I make a pie. I have some very old tin rings in different sizes and use them the same as aliceinmd posted.
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caflowerluver
17 years ago
I have used a metal one for years. I tried the foil thing and it never worked for me either. I didn't know they had come out with silicone shields. I will have to look for them. Thanks for the tip.
Clare
lindac
17 years ago
My pie edges never burn..
sheshebop
17 years ago
I always use my metal one. Although, if I make a very large pie, I don't have a large enough protector, so I use the foil for that. I think you will like your purchase.
User
17 years ago
My Momma wrapped her pie crusts with strips of torn bed sheets. I still have the strips and they are slightly tanned on the edges but work great . They are almost 70 yrs old. If you dampen them and wrap to cover the pastry , overlap at end and tie in a knot. They allow the pastry to brown slowly as the water evaporates. If you make a lard crust it is even better. c
gbsim1
17 years ago
Never say never BUT I've made a lot of pies and never had the edges burn.

I wonder if it is an ingredient thing.... maybe some sugar in the crust, or oven temp, or the shelf is close to the element?

Grace
Kay
17 years ago
I've never had the edges burn since I started following these two steps:

1. Keep the crimped (or even a non-crimped, "rustic") edge of the crust WITHIN the edge of the pie pan. It's beautiful and it doesn't burn.
2. Place the pie in the lower part of the oven. This has a second benefit: it prevents a soggy bottom crust.

Always hated messing with the foil.
Bev Cashen
17 years ago
Brushing COLD water on the crust edges will help prevent over browning as well.

However, I simply cut out the foil and drop it over the pie crust edge. Works every time. I may spring for the shields though LOL!

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