Saturday, March 9, 2013

Tip to Prevent Pie Crust Edges from Burning and Bonus Turkey Pie Recipe

As I was getting ready to put foil around the edge of a pie I was about to put in the oven, the thought occurred to me to share my tip on how to prevent pie crust edges from browning too fast.

When I was a young cook, I use to cut up long strips of foil and try to arrange them around the pie. This always frustrated me because the foil would either fall off or end up sticking to the crust. I don't remember where I learned the following technique, but it is pure genius... and easy. Basically, if you know how to cut a snowflake out of paper, you can do this.

First you need to tear off a piece of aluminum foil that is approximately the size of your pie.

Then fold the foil in half so it looks like this...

Fold once more into a square.

Take your scissors and cut the folded corner.

Open it up. 

Gently set the foil on top of your pie and carefully turn the edges under. 

Now you are ready to place your pie in the oven. While baking, the crust edges will not burn and the center of the pie will become golden brown. 

Turkey Pie

I have never been one to make pie crust from scratch and I'll tell you why. The first year I was married, I brought a Lemon Meringue Pie made with a Pillsbury crust to Thanksgiving dinner. When my grandma (known for her perfectly flaky pie crusts) tasted my pie, she complimented me saying I had done a wonderful job, especially on the crust. I figured if Pillsbury could fool grandma, why even try making crust from scratch?! I am not ashamed to admit that I've used refrigerated pie crusts ever since. 


2 Pillsbury Pie Crusts (or equivalent store name brand) 

2 cups shredded turkey
1 cup shredded potato (I have used frozen hash browns, thawed.)
1 small package frozen mixed vegetables
2 cans cream of chicken soup
1/4 cup chopped onion
2 eggs
1 cup mozzarella cheese
1 tea. dried basil
1 tea. garlic powder
1/2 tea. black pepper
1 tea. salt

Preheat oven to 375 degrees. Combine all ingredients in large bowl. Stir until well blended. Spoon into pie crust. Place top crust over filling. Crimp the edge and create air holes (I had already made my pie before I decided to show it on my blog. Hence, the crusts edge is not as pretty as it could have been. (See the short video below for some decorative ideas.) Bake 50-55 minutes or until golden brown. Serve with your favorite gravy.


Carolina HeartStrings said...

Love your trick. It is much better than what I have done which is just crimp multiple pieces of foil around the edge!

Lizbeth said...

And to think I've been taking that aluminum foil and trying to work it around the edges for YEARS. Don't tell anyone, mkay???

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