Do you use a pie crust shield?

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Posted 11/21/2012 by jennifercw in NSBR Board

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PeaNut 52,019
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Posted: 11/21/2012 5:51:06 PM
I pretty much only bake pies at Thanksgiving, and every year I try not to burn my fingers as I wrestle with pieces of aluminum foil to shield the pie crust the last 15 minutes or so of baking... I really need to just go ahead and spend the money on a shield.

If you use one - is it aluminum or silicone and do you like it?

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PeaNut 285,319
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Posted: 11/21/2012 5:52:34 PM
I have some aluminum ones....bought them at Walmart, I believe. Bake the pies about 2/3 of the way through and then put the shield on and the crust doesn't burn. Perfect!

ETA: I spray the inside with cooking spray before I put it on. Also, they're a pretty cheap fix!

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PeaNut 266,627
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Posted: 11/21/2012 5:57:41 PM
I agree with keriwest...I use aluminum...but I've never sprayed one and never had one stick.

I just put mine on when I put the pie in the oven. When I check for doneness, I remove it.


PeaNut 116,261
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Posted: 11/21/2012 5:59:13 PM
I don't have one, but I would like to get one. They do appear helpful.


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PeaNut 281,758
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Posted: 11/21/2012 6:02:04 PM
I use a aluminum one dont spray it and it works great.Better then the foil on your fingers.

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PeaNut 220,816
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Posted: 11/21/2012 6:04:39 PM

I just put mine on when I put the pie in the oven. When I check for doneness, I remove it.

^ ^ ^
That's what I do too, except with foil, because the shields never seem to fit correctly. I pull the foil off with a pair of tongs.


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PeaNut 20,301
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Posted: 11/21/2012 6:06:26 PM
I use them all the time.

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PeaNut 14,521
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Posted: 11/21/2012 6:27:47 PM
We only make pie at Thanksgiving too. Dh is the pie maker, he's never used a shield and we have never had burnt crusts.



PeaNut 280,462
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Posted: 11/21/2012 6:28:08 PM
I only worry about it when cooking pecan pies or other pies that take a long time in the oven. Then, I cover the edges with foil from beginning to end. The crust seems to come out fine without worrying about taking off the foil during the baking time.

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PeaNut 5,071
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Posted: 11/21/2012 7:39:15 PM
aluminum without it!

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Posted: 11/21/2012 7:45:33 PM
I always wish I had them while doing the same wrestling with foil. Last year I tried something that worked. I had some tin disposable (the foil kind) pans, so I cut off the lip and placed it on top of my pie crust. It worked perfectly and I stashed them away to use again this year. It's a cheaper route and convenient because I had them on hand.

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PeaNut 337,804
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Posted: 11/21/2012 7:48:58 PM
I use aluminum foil and cut it to the correct shape before I put the pie mix in the dish.
I shape it to the edge and cut out the middle. Works for me and free (already have foil).

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PeaNut 190,373
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Posted: 11/21/2012 7:54:44 PM
I was given one by my SIL who makes a lot of pies and I like it. It's aluminum. I don't spray.

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PeaNut 231,165
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Posted: 11/23/2012 11:35:47 PM
I've been using the aluminum ones for many years and have never sprayed them. Someone up above said they never fit right.... I have two different sizes and they are pretty standard.

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Posted: 11/24/2012 12:23:56 AM
We actually bought a pie shield this year and forgot to use it. It's still in the package.


PeaNut 252,551
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Posted: 11/24/2012 7:00:49 AM
I cut the bottom out of a pie tin and use that. It's not even really "neatly" cut out, but works like a charm and was basically free/recycled. (I've never sprayed it either) I bake huge mound-y apple pies with double crusts and pretty cut outs.

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PeaNut 114,407
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Posted: 11/24/2012 7:47:40 AM
Silicone and I would not recommend. It's large and sloppy and slides off half the pie.

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PeaNut 11,430
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Posted: 11/24/2012 7:55:40 AM
I've got a cple of silicone sets that I found at Ross--use them every time I make a pie. Works great--put it on before putting the pie in oven and just leave until pie is done. No more burned crusts.

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