pie novice

[jerit]

Hi,
I am making my first pie (Brown Sugar Peach Pie with Coconut Streusel, CL, July 2000) and have a few questions. First, the directions say I should "shield edges of crust with foil." What is the best way of doing this? Putting a sheet of foil over the pie (and bending it over the top) or under it (and bending it up around the edge)?

Also, I am planning to make my pie one day in advance of a dinner party. Should I keep it in the fridge?

Thanks in advance,
JJ

[Peggy C.]

I usually just take strips of foil and place it around the edges after it has been baking a while.

It seems to work. Good Luck!

[tracey67]

JJ -- you can also rip off a piece of foil that is larger than the pie dish, fold this in half and carefully cut a half circle in the center. This should be slightly smaller than the pie dish. When you unfold the foil, you should have a square piece of foil with a circle in the center. When you place this over your pie, the open circle will let the center brown and the foil will protect everything else. I find that this method is usually a little easier than juggling a bunch of little strips that never seem to want to stay in place.

If you really get into pie making, you can also buy a metal crust-protector from most any good kitchen store.

As far as refrigerating...check to see if the recipe gives you any guidance. You usually don't have to worry about refrigerating most pies if it's just going to be out for a day. However, this is summer, and it's been pretty humid in a lot of areas lately. You might want to play it on the safe side and keep it chilled just in case. If you want to serve it warm, just let it come to room temperature and then reheat it for 5-10 minutes in a 325-350 oven just before serving.

tracey

[funnybone]

Some pies should not be refridgerated. I'm not sure about this one though.

About the foil, I also take strips and put them around the edge of the pie. If you wrap the pie in foil from the bottom up, you are adding another layer to cook through, and it may take a bit longer (although probably not too much longer). If you really start to get into pie making, you can buy a pie guard (or whatever it is called that is placed on top of the pie, but just covers the edges.

[Peggy C.]

I like Tracey's idea better! I'll try that next time.

[Angela]

Tracey--that is a great idea! I made my first pie (the first 2 I made were under the guidance of my mom as she showed me how to make a perfect crust) last week and was fighting the strips of foil as I tried to wrap the crust. I finaly gave up and had only half the crust covered, but the whole crust turned out great!

[SusanMac]

You definitely MUST share your mother's tips for the perfect crust!