How to prevent pie crust edges from burning

Have you ever found and made the perfect pie recipe, baked it the time needed  only to end up with a perfect filling but over cooked or burnt pie crust?  Does your crust cook faster than the filling?  Does your pie crust taste slightly burnt or look to dark?  This is a common problem, because the crust does bake faster than the filling. 

When baking your pie, start it at a high temperature like 425 degrees for about 15 minutes, then turn down the temperature to what is suggested.  After the 15 minutes at the high temperature check your pie.  If the crust is golden then take it out and cover the edges of the crust with tin foil, by making a ring and closing it over the crust edges.  This will prevent your crust from becoming too dark and over cooking!

Some stores sell pie rings, but its very simple to make your own!  If the crust is bubbling and has some colour then it’s time to cover, and let it slowly continue baking!  Enjoy!

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