How to Make a Pie Crust Shield to Keep Edges from Burning
Updated: Oct. 23, 2019
Be a pie crust hero! With just some aluminum foil, you can make your own pie crust shield.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
It’s every pie bakers worst nightmare: You pop your gorgeous pie in the oven and before the center is completely cooked, the edges have burned to a crisp. Such a shame for a perfect pie crust!
To rectify the situation, you might, like me, haphazardly scrunch strips of foil onto the edges. I can tell you, this doesn’t work so well. The foil falls off more often than not. But that doesn’t mean that aluminum foil isn’t the right tool for the job. In fact, you can make a pie crust shield from foil that actually works. Here’s how to do it.
Love to bake? Subscribe to the Bakeable newsletter and join our baking community on Facebook where you’ll find new recipes, tips and challenges to try.
How to Make a Homemade Pie Crust Shield
The first step of creating your own pie crust shield is to tear off a square sheet of aluminum foil that’s big enough to cover your pie. You don’t need to use heavy-duty foil, but it certainly doesn’t hurt. Pick up this bulk-sized roll ($29) and you’ll be set for years of serious pie baking.
Then fold the foil in half, then in half again—the same way you would if you were making paper snowflakes. Cut a curve around the edge making sure that the circle you’re forming with this cut is large enough to fit around the outside edge of your pie dish. Cut another curve about three inches inside of your first slice.
You should end up with a large ring. This is your pie shield (and it’s OK if it’s not a perfect circle).
And don’t worry about the foil ruining your scissors. It actually can help sharpen them!
How to Protect Your Pie Crust
Using your shield is super simple. Just set the ring of foil over your crust and lightly crimp the foil around the edge of the pan so it stays in place. Don’t crimp too hard, though—you don’t want to ruin a gorgeous, decorative edge.
Now, there are two schools of thought when it comes to using a pie crust shield: Put it on early or put it on late. Both methods work just fine. If you want to use the shield right away, lightly crimp it over your uncooked crust. Then remove it with about 20 minutes to go in your bake time. You can also place the shield over your crust when it’s nearing that perfectly golden point. The foil will protect it for the rest of the bake.
Easy Fresh Strawberry Pie
For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. —Josh Carter, Birmingham, Alabama Psst... Get tips on how to make the perfect lattice crust.
Mom's Peach Pie
A delightful summertime pie, this dessert is overflowing with fresh peach flavor. Each sweet slice is packed with old-fashioned appeal. The streusel topping makes this pie a little different than the ordinary and adds homemade flair. —Sally Holbrook, Pasadena, California
Maine Blueberry Pie with Crumb Topping
I make this delicious fruit pie with small Maine berries, but you can use any variety you like. The shortbread topping adds a sweet crunch. — Jessie Grearson, Falmouth, Maine
Contest-Winning Rhubarb Meringue Pie
My husband’s grandmother was a great cook but didn’t always share her secrets, so we are fortunate to have her recipe for rhubarb cream pie. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa
Cheese Huckleberry Pie
This huckleberry pie has a cookielike press-in crust, a fluffy cream filling and a layer of luscious huckleberries on top. I think it really shows off the lovely dark glossy berries. —Dianne Doede, Trout Lake, Washington
Peach, Green Chile and Cheddar Pie
After tasting a fantastic green chile apple pie in a local restaurant, I knew I would have to try it with peaches. The result was fantastic! The combination of flavors in this unusual pie tells you what every New Mexican knows—green chile goes well with everything! —Rd Stendel-Freels, Albuquerque, New Mexico
Berry Pistachio Pie
My grandmother used to make this pie when I was a small child. A Brooklyn woman gave her the recipe, but my grandmother could never remember the woman’s name or the name of the pie, comically dubbing it Lady from Brooklyn’s Pie. Feel free to use any flavored gelatin, or try walnuts or pecans instead of pistachios. I use a store-bought graham cracker crust, but you can also use a chocolate graham cracker crust. —Judy DeGrottole, New York, New York
Plum & Hazelnut Pie
My mom taught me about Italian prune plums and pie. I sprinkle the crust with ground hazelnuts for luscious flavor and to keep it from getting soggy. —Trisha Kruse, Eagle, Idaho
Blueberry, Basil and Goat Cheese Pie
For a good friend moving to L.A., I made a blueberry goat cheese pie. Bake one, share it and start a precious memory. —Ashley Lecker, Green Bay, Wisconsin
Cherry Pear Pie
Two of my family's favorite fruits appear in this splendid pie with a nutty streusel topping. I like to serve slices with cherry-vanilla frozen yogurt.—Trisha Kruse, Eagle, Idaho
Banana Fudge Pie
This dessert, which is like a banana sundae, is both light and good. I make it often. —Myra Innes, Auburn, Kansas
Honey Lemon Meringue Pie
My husband especially enjoys this lemon meringue pie recipe with condensed milk. His mother made a similar treat for him when he was a child, but it was rewarding for me to create a recipe of my own that he loves so much! —Portia Gorman, Los Angeles, California
Key Lime Cream Pie
I am very proud of this luscious no-bake beauty. It's so cool and refreshing—perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. —Shirley Rickis, Lady Lake, Florida
Strawberry Cream Cheese Pie
Cheesecake lovers will savor every bite of this light and pretty pie, even if they don't have to watch their diets. Our whole family enjoys it. —Kim Van Rheenen, Mendota, Illinois
The Best Apple Pie
Boost your apple pie with a buttery crust, pre-cooked apples and an incredible filling with cider, cinnamon and lemon juice. —Nick Iverson, Milwaukee, Wisconsin
Cape Cod Blueberry Pie
We Northeasterners have been baking this pie since the 18th century. Settlers would’ve used little wild blueberries and topped it with cream. I do, too. —Nancy O'Connell, Biddeford, Maine
Pear Gruyere Pie
I love cheese and fruit, so this pie is a natural pairing for me. Sweet and spicy wine-poached pears and a flaky, buttery cheese crust make for a winning dessert you’ll want to make again and again. If you’re serving this for Thanksgiving, bake leaf-shaped pie pastry on top for a festive look. —Alexandra Penfold, Brooklyn, New York
Blackberry Apple Pie
My mother made this pie so often, she could do it with her eyes closed! We picked the berries ourselves, and the apples came from the trees in our orchard. I can still taste the delicious combination of fruits encased in Mother's flaky pie crust. —Fran Stanfield, Wilmington , Ohio
Cherry Hand Pies
There's nothing better than a sweet, from-scratch delight like traditional cherry pie. These precious little hand pies always go fast when I sell them at my pie bakery! —Allison Cebulla, Milwaukee, Wisconsin
Creamy Apple Crumb Pie
I revised this classic apple pie recipe from a church cookbook. I knew it was a keeper when my mother-in-law asked for a copy. Linda Pawelski, Milwaukee, Wisconsin
Blood Orange & Goat Cheese Galette
I made this French galette for my mother-in-law's birthday, and it was a sensational hit. There is something about the gorgeous hue of the blood oranges that transforms a rustic pie into an elegant dessert. —Tia Laws, Enterprise, Oregon
Berry-Apple-Rhubarb Pie
I make this family favorite every year for a gathering at my sister's, where the recipe is known as "Uncle Mike's pie." I use only fresh berries, apples and rhubarb that I grow myself. —Michael Powers, New Baltimore, Virginia
Sour Cream Apple Pie
A cool, creamy version of the original, this delicious dessert is the perfect finish to a satisfying summer meal. Its crumbly topping and smooth apple filling are crowd-pleasers! Be prepared to serve seconds. —Sharon Bickett, Chester, South Carolina
Homemade Pear Pie
I entered this pie in a local baking contest and ended up winning! Bartlett pears hold up well when baked, adding a nice layer of texture. —Darlene Jacobson, Waterford, Wisconsin
Cast-Iron Cherry-Berry Peach Pie
I had an overabundant supply of cherries one year, so I adapted several recipes to use them up. I knew this one was a keeper when I received phone calls from my Mother and Grandmother complimenting me on this pie.—Amy Hartke, Elgin, Illinois
Apple Pie
I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. —Maggie Greene, Granite Falls, Washington
Pineapple Pie with Coconut Cream
You’ll find pineapples and coconuts everywhere in the South Pacific, so we play them up in this creamy cool pineapple pie, dolloped with coconut cream. Divine! —Karen Naihe, Kamuela, Hawaii
Creamy Lime Pie with Fresh Berries
I combined the tangy tastes of lime and cilantro with cream cheese for this unusual berry pie that showcases seasonal fruit. The ginger cookies add zip to the crust. —Anneliese Barz, Fort Mill, South Carolina
Winnie's Mini Rhubarb & Strawberry Pies
Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, California
Blueberry Dream Pie
This showstopping pie can be decorated to fit any season. I like to make stars for Independence Day, leaves for fall, hearts for Valentine's Day or even flowers for spring. Have fun with it! —Kerry Nakayama, New York, New York
Juicy Cherry Pie
Lucky you! Tart, or sour, cherry season is in the heart of summer. Choose fresh tart cherries that are bright in color, shiny and plump. They should feel relatively firm when pressed lightly. —Karen Berner, New Canaan, Connecticut
Banana-Pineapple Cream Pies
My mother gave me this simple and delicious recipe years ago. The recipe makes two pies, so it's perfect for a potluck. I've never met anyone who didn't like it! —Robyn Appenzeller, Portsmouth, Virginia
Gingersnap Crumb Pear Pie
This basic recipe was one my grandmother used for making crumble pies from fresh fruit. She simply substituted oats, gingersnaps or vanilla wafers depending on the fruit. Pear was always my favorite, and I added the ginger and caramel to give it a new twist. —Fay Moreland, Wichita Falls, Texas
Raspberry-Rhubarb Slab Pie
"Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin
Lemon Supreme Pie
A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas
Berry Cream Pie
I found this recipe in a very old cookbook and made it for a family gathering. The pie was gone in no time. It's a perfect summertime treat.
Creamy Chocolate-Banana Pie
You can make almost any dessert more awesome with chocolate. In this cream pie, fresh banana and chocolate make a truly irresistible combo.
—Diane Nemitz, Ludington, Michigan
Marshmallow-Almond Key Lime Pie
Summer is peak season for Key limes—a must for this pie’s distinctive sweet-tart flavor. Unlike other Key lime pies, mine has a smooth marshmallow layer on top that makes it stand out as a crowd favorite. —Judy Castranova, New Bern, North Carolina
Golden Peach Pie
Years ago, I entered this pie in the Park County Fair in Livingston. It won a first-place blue ribbon plus a purple ribbon for best all-around! Family and friends agree with the judges—it's a perfectly peachy pie. —Shirley Olson, Polson, Montana
Apricot-Blackberry Pie
Blackberries became my favorite fruit after I harvested them from my grandfather’s yard in Greece. I mix them with apricots to make the pie of my dreams. —Simone Bazos, Baltimore, Maryland
Caramel-Pecan Apple Pie
You'll love the smell in your kitchen—and the smiles on everybody's faces—when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia and being at my granny's table. —Jean Castro, Phoenix, Arizona
Fresh Blackberry Pie
I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie is a real stunner. —Gladys Gibbs, Brush Creek, Tennessee
Flaky Bumbleberry Pie
When you want to make an impression, make this pie! The recipe produces one of the flakiest crusts ever, and the combination of rhubarb and different berries in the filling is delicious. —Suzanne Alberts, Onalaska, Wisconsin
Best Ever Fresh Strawberry Pie
Next time you get a pint or two of perfectly ripe strawberries, make my favorite pie. It combines fresh berries and a lemony cream cheese layer. If you’re in a hurry, use a pre-made pie shell. —Janet Leach, Granger, Washington
Michigan Cherry Pie
This tart Michigan cherry pie is delicious with the streusel topping but even better crowned with a scoop of vanilla ice cream. —Diane Selich, Vassar, Michigan
Perfect Plum & Peach Pie
I created this recipe for in-season summer fruit. The plums give the pie a splash of color as well as flavor, and the crumb topping is both easy and excellent! —Rachel Johnson, Shippensburg, Pennsylvania
Ruby Grape Pie
My wife, Paula, and I produce red and green seedless table grapes on our 75-acre vineyard. Our crop is wonderful eaten out-of-hand or in salads. Paula also uses them in this unusual and tasty pie.—Salvage Island Farm, Fred Smeds, Reedley, California
No-Bake Apple Pie
We always have an abundance of apples in the fall, so I like to make this easy pie. My husband has diabetes, and this recipe fits into his diet...but everyone enjoys it. —Shirley Vredenburg, Ossineke, Michigan
Cinnamon Swirl Apple Pie
Apples and cinnamon go together like peanut butter and jelly. It's no wonder my kids love this scrumptious cinnamon roll apple pie recipe that uses a shortcut ingredient to make a deliciously fun crust. —Barbara Curran, Lebanon, New Jersey
Rhubarb Strawberry Pie
This strawberry rhubarb pie with frozen fruit recipe has become a favorite with us. My husband never liked rhubarb until he tasted this pie...now he asks me to make it often! — Sandy Brown, Lake Worth, Florida
Golden Apple Pie
Pies are the dessert I like best to prepare. This one's the favorite for family get-togethers, and it has been awarded blue ribbons at a couple of local fairs. —Theresa Brazil, Petaluma, California
Sour Cream Rhubarb Pie
A hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. —Doreen Martin, Kitimat, British Columbia
Bluebarb Pie
If you're a fan of strawberry-rhubarb pie, you'll want to try this twist on the classic. Here, blueberries provide the sweet counterpoint to the tart rhubarb, with mouthwatering results. —Steve Gyuro, Franklin, Wisconsin
Cranberry-Almond Apple Pie
My grandmother made this treat every year for Christmas. It’s much better than everyday apple pie. The recipe is a family treasure. —Maxine Theriauit, Nashua, New Hampshire
Peach Pie
I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. — June Mueller, Sioux City, Iowa
Star-Studded Blueberry Pie
Family and friends say this patriotic pie is better than a local favorite from one of our best neighborhood restaurants. Sometimes, I switch things up and use gooseberries for half of the blueberries. —Nancy Barker, Silverton, Oregon
Upside-Down Apple Pie
This pie has won eight ribbons at area fairs. People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from family and friends. The recipe has become everyone's favorite. —Susan Frisch, Germansville, Pennsylvania
Spiced Plum Pie
The subtle tastes of orange and nutmeg bring out the fresh flavor of plums in this comforting pie. Be sure to have a slice while it's still warm, with a scoop of vanilla ice cream. —Lucille Mead, Ilion, New York
Deep-Dish Apple Pie
This recipe is a winner! The crust is so flaky and the filling is sure to please everyone. —Salem Cross Inn, West Brookfield, Massachusetts
Apple Rhubarb Crumb Pie
My family and friends always ask for my apple rhubarb pie for birthdays and get-togethers. Everyone loves the unique flavor that the rhubarb adds to this pie. —Sherri Moon, Decatur, Indiana.
Red, White and Blueberry Pie
This creamy pie gets dressed up with berries to make a showstopping display at any Fourth of July party or summer get-together. It's as pretty as it is tasty! —Kimberly McFarland, Broken Arrow, Oklahoma
Swedish Apple Pie
This decadent apple pie serves up homemade flavor in every bite. This is a perfect snack with coffee or as an after-dinner treat. —Sarah Klier, Grand Rapids, Michigan
Juicy Peach & Strawberry Crumb Pie
You've had peach pie and strawberry pie, and maybe even peach-strawberry pie. But throw in some garden-fresh basil and you're in for a real treat. Try it. —Lindsay Sprunk, Noblesville, Indiana
Blue-Ribbon Apple Pie
This pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. —Collette Gaugler, Fogelsville, Pennsylvania
Winning Rhubarb-Strawberry Pie
While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa
Popular Videos
