The edges on my pie crusts keep getting brown or overly browned when I bake my pies.I even use a pie ring (a metal ring that sits around the edges of the pie, which is supposed to prevent over-browning) And, I have also tried putting aluminum foil around the edges of the pie(Which is basically the same thing as using the pie ring.)But, for some reason, the edges of my pies keep coming out a little too brown.Anyone have any other suggestions on how to keep this from happening?Thanks in advance.
I always have success with aluminum foilIs your oven tempa little hotter than you think? If it's running a few degrees hotter than it should that would cause your crusts to get too brown on the edgesAt any store that carries kitchen stuff you can buy a thermometer for your oven and check to see if it's running hotter than it should (there are such variables in ovens; hot spots, temp variances, etc.)I know that my oven runs pretty true to the dial, but I also know I have to turn my pies, pizzas, cakes, etc., because there are hot spots in my oven and if I want an even bake on these items, I have to turn the pan about halfway thru the cooking processHope this helps! :)
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