Baking Pie Crust Shield, 10in

The edge of a pie crust is thinner than the rest of it and sits closest to the oven wall, so it browns long before the filling is set. The usual fix is tearing strips of aluminum foil and wadding them over the rim, which never sits properly and has to be redone every time. This replaces that. It drops over the rim and covers the crust edge only, so the pie still rises in the center and the edges come out golden instead of black. It also cuts down on spillage over the sides. It fits 9.5 in and 10 in pies and works on pans and dishes with fluted edges or carrying handles, which is exactly where improvised foil gives up. It is as useful for blind baking as for a filled pie. If you are baking an empty crust to fill later for a coconut cream, lemon meringue or chocolate pie, this is what keeps the rim from overcooking while the base sets. Frozen pies and homemade both.

Ships from Texas · Estimated 3–5 business days