Can someone please tell me how to keep my pumpkin pie crust from burning?

Question

I can't seem to find a ring to save the crust while the pie is cooking & i have already tried to use foil to cover the crust,but it got stuck to the crust & pulled some of it off when i removed it.Is there some sort of trick to that? Would a light layer of oil or butter keep the foil from sticking?Or would it burm quicker that way? Also,the crust are pre made frozen ones.Any advice is GREATLY Appreciated.Many Thanks in Advance.Be Blessed! Monie

WoW! Thanks Everyone for the great advice! I usually do cook my pies on lower temperatures than recommended because my oven cooks differently,but it still seems to burn the crust.Now i will try w/ low heat & an egg wash.Thank You All So Very Much! Have a Beautifully Blessed Thanksgiving Everyone!

Answer 1

I think she meant cook it a lower temperature.
Don't cover the edges with foil until it is half done. Cover it LOOSELY! Don't spray oils on it, this would make it burn in a matter of minutes. I wouldn't suggest prebaking it either, as this method is usually for filling pies (cherry, coconut cream). Before you bake the next one, using a pastry brush and beaten egg whites, brush over the frozen crust. This makes the crust flaky and golden. So drop the oven temp, raise the oven rack to the highest level, brush with egg whites, fill and bake. Happy Holidays. Oh and another of my granny's tips, be sure to fill the pie shell completely.

Answer 2

the only difference is that in most apple pies you have a crust on the bottom and top with pumpkin only on the bottom use the same recipe for both If you need a good recipe check out food network specifically Alton Brown he did a great show on how to make a lite and flaky crust I don't remember the exact measures but I search his recipe when I make scratch crusts unfortunately I don't always have time to work from scratch so I often use Pillsbury's refrigerated crusts the are prepared dough ready to drop into your pie pan and bake I don't however use the frozen ready made crusts as they tend to get very dry and I think are to thick

Answer 3

Melt some butter and brush it on the crust before baking. Then, tear some long strips of foil about an inch to two inches wide and three inches long. Fold them like an upside down V. Put the pie on the over rack and just LIGHTLY place those pieces of foil on the crust, circling it. Just cradles them there, don't let them touch the filling. When the pie is almost done, rome them an allow the crust to brown.

If you make you're own crust, don't allow it to go up and over the edge of the pie pan. No one eats that part anyway!!

Good luck!

Answer 4

Keep it in the middle/lower rack of the oven. Make sure you preheat your oven to the correct temperature, depending on cooking time, before you insert the pie. Maybe brush a layer of egg-wash, egg + water, over the crust.

Answer 5

Check and see if you have the oven up to high! The filling and crust is all ready cooked if you brown the crust before filling it. So basically you want them to cook together. So turn it down a little lower.

Answer 6

An egg wash (egg and milk blended together) painted around the rim of the crust will keep it from burning.You can also sprinkle it with sugar for a glaze if you like.

Answer 7

How about partly pre cooking the filling so you don't have to bake it for so long.

Answer 8

good it at a lower heat