Pie things to keep crust from browning too much?
#15
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Join Date: Jun 2010
Location: The Deep South near Cajun Country, USA
Posts: 5,429
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I never had problems with the top of the pie shell burning until I started cooking my pies on the middle rack. Once I realized that, I have returned to the older method of using the bottom rack and don't need to protect the shell now. I have lowered the temp a little bit to compensate for the pie being closer to electric element. And it does take longer.
#16
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Join Date: May 2012
Location: Central Wisconsin
Posts: 4,391
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But before I got these, I took a square of heavy duty foil, folded it in fourths and cut out the center circle. I cut some foil off the corners. That worked beautifully, too. I even saved that and used it many times; just put it into the sink with about an inch of water and let it soak a while and it came clean.
I want a thing like that for my pizza. I made a foil one but would like a solid one. The pizza outside edge is always almost burned before the center gets a little brown.
#17
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craftybear
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04-22-2011 03:10 AM