How to Keep Pie Crust From Burning

Pie crust should be golden but not burnt.

Cooked pies, such as apple or cherry, are a dessert staple in many homes. Perfecting the pie crust doesn't just involve mixing and tolling out the dough. It also must be properly baked so the crust comes out golden brown and flaky without any charred or burnt edges. The edges of the crust are the most prone to burning as they do not come in contact with the filling, which helps even the baking temperature within the pie so the crust cooks more slowly. Prevent burning by preparing the pie before you cook it.

Things You'll Need

• Pie dough
• Pie tin
• Filling
• Fork
• Foil

Instructions

1. Roll out the crust so it is 1/8 inch thick. Any thinner and it is prone to burning. Any thicker and it may not cool thoroughly or may become tough.

2. Fold the rolled out pie crust in half and pick it up. Lay it inside the pie tin and unfold so that the edges of the crust overlap the edges of the tin evenly on all sides. Fill the pie with your desired filling.

3. Trim the edge of the crust on single-crust pies so there is a 1-inch overhang. Trim two-crust pies so that the the crust is even with the rim of the pie tin.

4. Fold the overhanging edge under on single-crust pies, creating the same thickness of crust that is present normally on a double-crust pie. Flute the edge with your fingers or by pressing the tines of a fork into the edge of the crust. This seals the overlapping crusts together and gives a decorative finish.

5. Tear off 3-inch wide strips of aluminum foil. Fold the strips around the rim of the pie tin so that just the edges of the pie crust is covered.

6. Bake the pie as directed in the recipe. Check the crust under the foil five minutes before the cooking time is complete. If the crusts needs to brown slightly, remove the foil for the last five minutes of cooking time.

Tips & Warnings

• Glass, enamel and dull-finished pie pans cook and brown crusts more evenly than shiny metal pie pans.

• Avoid dripping the filling on the edges of the crust. The sugars in the filling drips will cause those spots to burn.

References

• University of Kentucky Extension: Pies and Cobblers