Even a small pot pie will require at least two strips, and the flat strips do not bend around the circumference of a circular shape.
Here are the instructions for how to do it better. This technique will take only a little more time than the rough-and-ready method, and the results are perfect!
Here is my pot pie, wrapped with foil and ready for baking:
Step 1: Read the Directions
Wrapping the crust edge is recommended for all kinds of pies: fruit pies and meat pies, frozen and fresh, homemade and store-bought.
Without wrapping the crust, the edges will likely burn if you try to bake the pie until the center crust is browned. The crust edge is thinner and easily burns. If you shorten the recommended time for baking, the crust edge may brown just fine, but the center crust will be underdone.
This issue is even more important for meat pies. Meat must reach a certain internal temperature to ensure that it is fully cooked...any thing less increases the chance of ingesting parasites or harmful bacteria. To reach the recommended internal temperature requires baking the full amount of time at the proper oven temperature. This will likely burn the crust edges unless you cover them with foil.
Step 2: Assemble Your Supplies
- aluminum cooking foil
- scissors or cooking shears
- pot pie (any flavor, any size, fresh or frozen, homemade or store-bought)
- about five minutes of time.
Step 3: Tear Off a Piece of Foil
Step 4: First Fold
Step 5: Second Fold
Step 6: First Cut
I've drawn a line to help visualize where to cut, but you certainly don't have to do the same...it should be easy to cut without drawing a line.
Step 7: Second Cut
Again, place the pointed tip of the folded cover at the center of the pie and estimate a line to cut on the inside, about one inch smaller than the diameter of the pie.
The goal is to create an opening that will expose all of the crust EXCEPT the thin edge crust.
I drew a line to better display the intention of this step. You do not have to actually draw a line if you can visualize a line to follow as you cut.
Step 8: Unfold the Foil Cover
Step 9: Wrap the Edge Crust
Step 10: Prepare to Bake
Allow the pies to bake for the recommended time.
Step 11: Take Your Pies Out of the Oven
The crust should look lightly browned. It should have a firm feel and a flakey appearance if poked by a fork.
My pie looks great so far...lightly brown, just starting to crack...looks delicious!
But...what about the edge crust? Is it burnt? Is it undercooked? Calm my beating heart and relieve my fears!
Step 12: Success!
My pie looks perfect! The foil has protected crust from burning, allowing the center crust to brown and the inside of the pie to reach the recommended internal cooking temperature.
Now, to prepare my dish and enjoy my dinner!