a little help with baking pies

Why didn't you go back to the store before the pies went into the oven?

Too far..nearest store is at least 30 minutes away. But it seems luck is on my side tonight...the filling baked faster than the recipe said. So my crusts are fine. :-)

Next time I go to Costco I'll buy one of those big restaurant thingys of foil. Then I won't run out for a LONG time. lol

Do you bake hotter than 375 F? If so, turn your oven down, bake it a bit longer (knife in middle to check doneness) and no more hassling with foil or burned crust! My wife gave me this tip many years ago; (our kitchen methods drive each other nuts) but after 20 years it's the one bit of kitchen advice I still thank her for. :)

Mark

Another way to protect the crust is to use an aluminum pie plate with the middle cut out.

Make sure you bake the pies on the lowest position in the oven. If they are close to the top, there is too much "top heat" and the crust tends to burn. I can't recall having any pie crust burn. Do you put a lot of sugar in the pastry or use a wash on it?

Another thought .... get an oven thermometer and check the oven temperature. You might think your oven is at 325 but it might actually be much hotter.

Dawn wrote in news: snipped-for-privacy@news.mi.comcast.giganews.com:

Before you bake pies the next time, you could buy a couple of those "pie rings" that are specifically made for laying on top of the crust edge and preventing over-browning. They're _permanent_, and work wonders.

Wayne

I've bought these rings myself. If they are the ones that are in 4 pieces that you lay on top of your pies, they fall off my pies -- can't keep them on without burning my arms, fingers.

Dee

"Dee Randall" wrote in news: snipped-for-privacy@corp.supernews.com:

No, I know the ones you're referring to. The rings I have are a a solid complete circle in one piece. They neer fall off and are easy to remove.

This is similar to what I have, although mine are too heavy to cut to resize.