Bake the perfect pie crust with a golden brown edge. How to keep pie crust from burning with 3 easy ways to protect the edges of the crust. Follow these tips, and you’ll make the most beautiful pie crust ever.
There’s nothing better than a good pie. In fact, I think my favorite flavor is this yummy chocolate meringue pie, or maybe even this caramel custard pie.
That said, a pie is only as good as its crust, which is why I can’t stand burnt pie crust edges. It’s what every baker dreads to see on their glorious Christmas or Thanksgiving dessert table. For years, I struggled with burnt, shriveled up pie crusts that pulverized to the touch, yet the filling was only barely cooked.
That is why I’ve dedicated so much time to developing a reliable, no fail pie crust recipe with butter, as well as a no-roll pie crust. In fact, it can even be made gluten-free!
After years of trial and error, I’ve finally started to figure out how to bake the perfect pie crust. By perfect pie crust, I mean a pie crust that is not only perfectly golden brown, but it is also wonderfully flaky and tender to the touch. A good pie crust should sorta melt in your mouth, and most agree that it is the best part of the pie!
Pie Crust 101 – What is Pie Crust
Pie crust is the outer pastry shell of a pie that holds the filling and other ingredients. It usually consists of 4 ingredients: flour, water, salt and fat, usually butter or vegetable shortening.
The resulting pie dough is rolled out to the shape of the pie dish. It is then laid and set into the pie plate, and excess overhang is trimmed off.
There Are 3 Types of Pie Crust
- A single pie crust only has a bottom crust in which the filling resides. Some single crust pies use toppings, such as a meringue pie topping, whipped cream, or fresh fruit.
- A double crust pie requires a top crust that is laid over top of the pie filling as a covering. The edges of a double crust are crimped together, and vent holes are cut into the top to allow excess moisture to escape, which prevents soggy insides.
- The lattice pie crust is another type of double crust pie, where the top crust dough is cut into lattice-like strips that are layered under and over each other to resemble a basket weave appearance. The narrow spaces in between not only allow the filling to bubble up through, but they also act as natural steam vents.
Selecting the Right Pie Plate
There are 3 types of pie dishes, or pie plates…
- Glass pie plate: Ideal for beginners because it distributes heat evenly, and you can see the sides and bottom of your crust as it bakes to check for browning.
- Ceramic pie dish: Retains heat well and produces a gentle, even bake, though it takes longer to heat up.
- Metal pie pan: Conducts heat rapidly, which helps achieve a crispy bottom crust, but because metal heats so fast, the outer edges can brown or burn much quicker.
Size can also affect the balance between how quickly your crust bakes vs. how quickly the filling bakes. Typically, you’ll want a pie plate that’s no larger than 9.5″.
Which one I choose just depends on what I’m baking and how large a pie dish I need for the pie I’m making. That said, I tend to prefer glass or ceramic pie plates.
How to Keep Pie Crust from Burning – 3 Methods
Whether you want to learn how to keep pie crust from burning without foil, or with foil, here are 3 easy ways to protect the edges of your pie.
1. Buy a Pie Shield or Pie Crust Protector
Using a pie shield or pie crust cover on the edge of the pan is the best way to keep from burning your pie crust. You lay a pie shield over the outer edges of the pie crust, so that it’ll reflect the heat and prevent burning. If you don’t feel like making a homemade pie shield and you want to keep your crust from burning without foil, there’s no shame in buying a pie shield you can use time and time again.
The best time to apply a pie shield depends on what you’re baking. For standard fruit pies, put it on toward the middle or end of the bake time, once the crust reaches a light golden color, and leave it on until done. For long-baked pies like pumpkin or pecan, put the shield on right from the start and leave it on for the full bake time to prevent the edges from over-browning while the filling sets.
I highly recommend finding an adjustable pie shield, like this adjustable aluminum pie shield or even this adjustable silicone pie crust shield. Both of these shields are a big upgrade from homemade pie shields.
I actually have an old Pampered Chef pie shield I bought years ago, and it’s been my old faithful anytime I make a pie. While it’s not adjustable, it still gets the job done and protects the edge of a pie crust very well, not to mention it’s easy to store with all my pie plates.
2. Make an Aluminum Foil Pie Shield or Foil Protector
Of course, if you’re like me, the thought of another kitchen gadget cluttering up the cabinets and counters is enough to drive you nuts! Fortunately, you can make your own pie shield using aluminum foil.
How to Make an Aluminum Shield
Heavy-duty foil works best for this method.
- Cut out 3 strips of aluminum foil (8-12 inches long and 2-3 inches wide) before baking the pie.
- Fold each strip lengthwise, so each strip is doubled.
- Wrap each strip around the edge of your pie crust, laying the foil on top of the edge and folding it down tight against the top of the pie plate both inside and out. It usually takes 3 strips to cover the entire edge around.
You can also cut a square or circle out of a piece of foil just slightly larger than your pie plate, and cut a round circle of foil that you can then wrap around the edge of the crust.
You can simplify the entire process by watching this awesome video with a great pie shield hack. She makes it look so easy, and really, it is!
3. Parchment Paper Pie Shield
You can also make a pie shield out of parchment paper. Do keep in mind that most parchment paper can char and become brittle at temperatures over 450ºF. Here’s how you can keep a pie crust from burning without foil:
- Tear off a large sheet of parchment paper that is slightly larger than the pie dish.
- Lay your pie dish over the parchment paper and trace its outline.
- Fold and cut the parchment paper square the same way you would an aluminum foil pie shield, leaving the traced side up for cutting.
- Unfold the parchment paper and lay it over the pie crust, cutting any excess off from the outside edges of the parchment paper. Bake just as you would with the aluminum foil pie shield.
Other Things That’ll Help Prevent Burnt Pie Crust
Bake the Pie at the Correct Temperature
Although this is not usually the sole cause of a burnt pie crust, baking the pie at a higher temperature will cause premature browning of the crust before the center of the pie, the pie filling, or the rest of the pie has had a chance to cook. Always use the recommended oven temperature, or correct temperature, for whatever recipe you’re making.
Oven Rack Placement and Hot Spots
Always place your pie on the center or lower-middle rack; baking too high in the oven exposes the top edges to intense direct heat. Many ovens heat inconsistently and create hot spots, so if you notice one side of your crust browning faster than the other, give the pie pan a simple 180-degree turn halfway through the baking time. If you have multiple racks full of pies, you may need to swap racks halfway through the bake time.
Expert Tips and FAQ’s
Let’s start with a few burning questions, no pun intended.
The outer edges of most pie crusts are thin and elevated, making them brown long before the pie filling finishes baking. This happens in both single and double-crust pies, although it’s less common in double-crust pies. A pie shield, foil cover, or parchment paper cover deflects direct heat so the entire pie bakes evenly.
The easiest way to keep your pie crust from burning is by using a store-bought pie shield or making a DIY shield out of aluminum foil or parchment paper. Placing the shield over the rim reflects intense heat and protects the delicate outer edges from burning.
For most fruit pies, put it on toward the middle to end of the bake time, once the crust reaches a light golden color, and then leave it on until done. For many long-baked pies like pumpkin or pecan, it’s better to put the shield when you first place the pie into the oven, and then you can just leave it on for the full bake time. With these pies, the crust should have plenty of time to brown properly even underneath the pie shield.
Yes, aluminum foil is heat-resistant and completely oven-safe. Most oven manufacturers recommend using it to line baking sheets and pans and to cover food and dishes, and it’s ideal for covering pie crust edges to prevent burning. Just avoid letting foil touch heating elements or resting directly on the oven floor, or else it’ll reflect excess heat to your pie crust, and it can also stick to the oven floor, causing permanent damage.
Perfect Pie Recipes to Make with Pie Crust
Now that you know how to keep pie crust from burning, try your hand at one of these yummy homemade pie recipes…
- Grandma’s old-fashioned pumpkin pie
- Dutch apple crumb pie
- Apple pie with homemade crust
- Southern sweet potato pie recipe
- Classic pecan pie recipe
- Blueberry cream cheese pie
- Strawberry cream cheese pie
- Easiest strawberry pie you’ll ever make
- Fresh strawberry pie (Marie Callender’s Copycat)
- Cheesy Mexican meat pie
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
How to Keep Pie Crust from Burning
Equipment
Materials
- 1 pie shield
- 3 strips aluminum foil
- 1 piece parchment paper
Instructions
1. Buy a Pie Shield or Pie Crust Protector
- 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 3 strips of aluminum foil (8-12 inches long and 2-3 inches wide).
- Fold each strip lengthwise, so each strip is doubled.
- Then wrap each strip around the edge of your pie crust, laying the foil on top of the edge and folding it down tight against the top of the pie plate both inside and out. It usually takes 3 strips to cover the entire edge around.*
3. Make a Parchment Paper Pie Shield*
- The first step is to tear off a large sheet of parchment paper that is slightly larger than the pie dish.
- Next, gently lay your pie dish over the parchment paper and trace its outline.
- Then fold and cut the parchment paper square the same way you would an aluminum foil pie shield, leaving the traced side up for cutting.
- Unfold the parchment paper and lay it over the pie crust, cutting any excess off from the outside edges of the parchment paper. Bake just as you would with the aluminum foil pie shield.
