Pie Crust Shield (9.5-in.) by Mrs. Anderson's

Pie Crust Shield (9.5-in.) by Mrs. Anderson's

Bakers know that the key to a perfect pie has a lot to do with the crust. Say good-bye to burnt edges using this handy Pie Crust Shield. It sits around any 9-in. or 10-in pie and allows edges to cook evenly. The result is a flaky crust without cracking or breaking. Light enough to leave your fluted ... See complete description »

Item #145151 - In Stock

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Pie Crust Shield (9-in.) by Mrs. Anderson's
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Bakers know that the key to a perfect pie has a lot to do with the crust. Say good-bye to burnt edges using this handy Pie Crust Shield. It sits around any 9-in. or 10-in pie and allows edges to cook evenly. The result is a flaky crust without cracking or breaking. Light enough to leave your fluted edges intact and allow heat to circulate through for complete baking.

Customer Reviews
Recommended by 96% of reviewers   |   Rated a "Good Value" by 93% of reviewers
by Deborah, GA
May 22, 2007

I wish they had come up with this idea years ago so I wouldn't have had to spend so much time and effort crimping strips of aluminum foil around the edges of my pies.

10 of 15 users found this helpful. Was it helpful to you? Yes | No
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by Joyce, PA
December 4, 2004

Other sizes would be useful.

9 of 10 users found this helpful. Was it helpful to you? Yes | No
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Great for a pie pan smaller than mine
by Terri, AE
February 19, 2007

I ordered this for my 10 in ceramic pie pans. Even though it says it is 10.75-in., it doesn't fit my pie pans. HOWEVER, I think that it is a great product for a smaller pie pan.

9 of 13 users found this helpful. Was it helpful to you? Yes | No
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by Nicole, NJ
December 22, 2007

So much easier then trying to wrap tin foil, and works wonderfully to let the pie cook without burning the crust. I wouldn't bake a pie without it. I own a ton of them.

8 of 12 users found this helpful. Was it helpful to you? Yes | No
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Pie Crust Shield
by Wendy, MN
April 10, 2007

Absolutely love them! They fit my larger pies perfectly. I can't believe I have been using foil all these years.

7 of 12 users found this helpful. Was it helpful to you? Yes | No
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Guy Fieris Diners, Drive-Ins and Dives 3
Cooking Tip From the Food Network Kitchens

If you're nervous about making homemade pie dough because of the difficulty of incorporating the butter into the flour, try using a food processor- it does a fantastic job. Pulse sparingly just until the butter and flour are in pea-size lumps, then add enough ice water for the dough to come together. However, be careful not to let it run too long, or you'll end up with creamed butter.