katpo
11-29-2008, 03:26 PM
For years, I have wrestled with foil strips on the edge of the pie crust because it browns before the pie is ready. I've bought every kind of premade foil and aluminum edges that usually don't fit and are hard to deal with.
Just now, while making a pumpkin pie, I realized that if I took a big square of foil, the size I would use if I were covering the entire pie pan, then folded it into fourths and cut out the middle, unfolded it and put it on the pan, that the edges would be covered and the middle would be open!
Duh!
Just now, while making a pumpkin pie, I realized that if I took a big square of foil, the size I would use if I were covering the entire pie pan, then folded it into fourths and cut out the middle, unfolded it and put it on the pan, that the edges would be covered and the middle would be open!
Duh!