2 Answers. It helps if you think about the reason the foil is used in the first place: If a pie filling needs a certain time to set or bake, the crust might brown too much or even burn. The foil partially shields the crust from the oven heat.
Do you cover pie when baking?
Just add the foil protector at the beginning of baking when the pie is not too hot to easily fold over the edge, and remove it for the final 20 minutes of baking time.
Do you blind bake a pie with a lid?
Whenever I make a double crust pie I start out using all of the same techniques I used for a single crust pie. I even partially bake (blind bake) the bottom crust until it is almost done, but not completely. … It doesn’t need to be quite as large of a circle as the bottom crust was, but should fully cover the top.
Do you cook pies in the foil?
For filled double-crust pies, increase the baking time by up to 10 minutes and cover the top of the pie with aluminum foil if it starts to get too dark. Place aluminum pie plates on a preheated baking sheet for a well-browned bottom crust and for added stability when moving pies out of the oven.
How do you cover a pie without messing it up?
Once your pie has cooled, wrap it completely in aluminum foil. Next, place your pie on a baking sheet and wrap another piece of foil around the pie and baking sheet to secure it.
What shelf do you bake pies on?
A pie’s place in the oven is on the bottom rack. The worst mistake you can make with your pie is under-baking the bottom crust—it makes for a soggy, doughy mess. Baking your pie on the bottom rack will ensure that bottom crust gets nice and golden brown. Speaking of which: bake your pie in a glass pie dish.
What temperature do you bake a pie at?
Most fruit pies bake at a temperature between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven to begin with, then turning down the oven to about 350 degrees F.
When should you not blind bake?
There are two times when blind baking is necessary: when we’re making a custard pie or when the pie filling is unbaked. With a custard pie, like a pumpkin pie, the moisture in the filling can make the crust soggy before it has time to actually bake.
Should you bake pie crust before adding filling?
If you’re making a no-bake pie, let the baked crust cool completely before adding the filling. For pies that will go back in the oven, like quiche or pumpkin pie, the crust can still be warm when you add the filling.
Should you bake the bottom pie crust first?
Whether you use ready-made pie crust or your own pie crust recipe, bake your bottom crust prior to filling your pie pan to avoid a soggy bottom. Pie shells under creamy custards also may remain soggy after baking. To avoid an unappetizing pie, pre-bake apple pie crust before you fill it.
Does covering with foil cook faster?
So, it’ll be wrong to say that the foil helps to cook food faster. Aluminum foil generally helps to disperse the heat to the food evenly so that the food is cooked perfectly from all the sides. Also, the foil may sometimes reflect the heat, resulting in slowing the food’s cooking process.
Should pies be baked on a cookie sheet?
It’s always a good idea to bake pies on a baking sheet. Not only does it make it easier to get the pies in and out of the oven, but a sheet pan will catch any filling that bubbles over.
Is it safe to bake in aluminum foil pans?
Aluminum foil isn’t considered dangerous, but it can increase the aluminum content of your diet by a small amount. … As you are probably eating far below the amount of aluminum that is considered safe, removing aluminum foil from your cooking shouldn’t be necessary.
What do you cover a pie with?
Use a dinner plate as a cover.
If you’re just transporting a single pie, take a dinner plate, turn it over, place it on top of the pie, and then wrap the whole thing in aluminum foil or plastic wrap.
Can I bring a pie through airport security?
Yes, the Transportation Security Administration (TSA) will allow you to bring pie through airport security in your carry-on baggage. You can bring a whole pie or pie slices through the TSA checkpoint, and both store-bought and homemade pies are allowed.
How do I know when my pie is done?
Don’t pull the pie until you see the filling juices bubbling in the center as well as around the edges. If it’s a pie with a full top crust, you won’t see juices bubbling, so just bake it until you see color underneath (this should take well over an hour, sometimes two hours or more, at 350°).