How to Cover a Pot Pie Crust for Perfect Baking (2024)

FAQs

How to Cover a Pot Pie Crust for Perfect Baking? ›

Using a pastry brush, brush crust and edges with egg wash. Bake for 32–38 minutes or until the top of the crust is golden brown. After 20 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown.

To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

Reducing the oven temperature after about 15 minutes allows the pie to bake fully without danger of burning. However, if the edge of the crust looks like it's browning too quickly towards the end of the bake, cover it with a pie shield or strips of aluminum foil.

After 20 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown.

Many online sources recommend cutting multiple strips of aluminum foil and crimping them around the outer edge of your pie crust before baking it to prevent the edge of the crust from burning while the filling cooks.

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

Preheat to 375 degrees F (190 degrees C). Spray the top crust with vegetable oil, then cover loosely with a piece of aluminum foil. Bake the pie for 35 minutes, then remove the foil and bake another 25 to 30 minutes or until the top crust is golden brown. The bottom should be golden brown with this method.

Stir 1 to 2 teaspoons of cornstarch into cold water and gradually whisk it into the filling. Be sure to stir the mixture well to avoid lumps. If you're planning to freeze the potpie, arrowroot is the best thickener.

Aluminum foil should cover food or line a baking sheet to prevent direct contact with oven surfaces, which can cause heat reflection and uneven cooking.

When should I cover my pie? ›

Loosely cover: After baking and cooling your pie, loosely cover it with aluminum foil. Store: store for at room temperature for up to two days, or up to seven days in the fridge according to USDA guidelines.

Larger cuts, such as whole chickens or bone-in pieces, often benefit from covered baking to ensure thorough and even cooking. Smaller cuts, like chicken breasts or tenders, can be baked uncovered for quick results. Lastly, think about the desired texture and flavor you're trying to achieve.

How I Boil Chicken. My method is very simple and straightforward: Just cover the chicken with about an inch of water and bring it to a boil. Lower the heat until the water is simmering, cover the pot, and let the chicken cook. That's it!

You bake in aluminum foil pans exactly the same as any other pan. However, foil pans are thinner and often shallower than regular pans, so you have to keep an eye on your cooking time.

Foil. A double sheet of foil works well as a lid when you need a closer fit than a sheet pan or a frying pan would provide. It's a little more difficult to manipulate than a lid, but it traps heat and moisture just as effectively.