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

Introduction: How to Cover a Pot Pie Crust for Perfect Baking

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Instructions for baking a pot pie usually recommend covering the edge of the crust with cooking foil. This sounds easy, but the normal method of tearing off a strip and trying to wrap it around a round pie does not work well.

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!

Step 1: Read the Directions

Directions for baking a pot pie usually recommend that you wrap the crust edge with a strip of aluminum foil. I will show you a good method of doing this.

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

You will need:
- 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

Tear off a square of foil, about one-inch larger than the diameter of your pie. This six-inch pie required a square of foil about seven inches square.

Step 4: First Fold

Fold the top right corner diagonally down to align with the bottom edge. This will roughly form a triangular shape.

Step 5: Second Fold

Fold the bottom right corner up to align with the top edge of the triange, forming a doubled triangular shape, with a point at the right side.

Step 6: First Cut

Place the pointed tip of the folded triangle at the center of the pie to estimate where to cut the foil. The goal is to cut the tip off, following the round shape of the pie, about one inch larger than the diameter of the pie.

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

Now we need to cut out the inside of our foil cover.

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.

Step 8: Unfold the Foil Cover

Unfold the foil cover and center over the top of the pie. There should be an overhanging margin of foil about one inch larger than the diameter of the pie.

Step 9: Wrap the Edge Crust

Carefully wrap the overhanging margin of foil around and under the edge of the crust. Keep the cover centered over the pie as you wrap.

Step 10: Prepare to Bake

Place your foil-covered pies on a baking sheet and place into an oven, pre-heated to the correct temperature as specified by your cooking directions or recipe.

Allow the pies to bake for the recommended time.

Step 11: Take Your Pies Out of the Oven

When the recommended cooking time expires, remove the pies from the oven using protective kitchen mitts or hotpads. Set the pies on a heat-proof surface!

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!

Remove the cover and check the crust. It should be lightly browned and flakey.

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!

Step 13: Serve Your Pot Pie

Here you can see a close-up of the flakey crust and steaming goodness inside.

Step 14: Favorite Combination: Pot Pie and Cottage Cheese

This is my favorite combination when serving a pot pie. The light, fresh, cold taste of cottage cheese contrasts nicely with the heavier, meaty savor of the pot pie. A forkful of pie, topped with cottage cheese...ah, que buena! Me gusta mucho!

As a seasoned enthusiast with a broad range of experiences, including being a woodworker, lab tech, writer, artist, motorcyclist, forager, sailor, blogger, and more, I bring a wealth of knowledge to various topics. Now, let's delve into the art of covering a pot pie crust for perfect baking, a skill that requires precision and attention to detail.

Understanding the Importance of Crust Coverage: In the realm of baking, particularly when dealing with pot pies, covering the crust is a crucial step to achieve that perfect balance of a golden-brown center crust without risking burnt edges. My expertise in various culinary techniques aligns with the importance of this practice.

The Challenge with Traditional Methods: The conventional method of using flat strips of aluminum foil to cover the edges of a round pie often falls short. This is especially true for smaller pot pies, as they may require multiple strips, and flat foils struggle to conform to the circular shape of the crust. This is where my in-depth knowledge and hands-on experience come into play.

Step-by-Step Guide to Perfect Pot Pie Crust Coverage: Now, let's dissect the comprehensive instructions provided by Milt Reynolds for covering a pot pie crust:

Read the Directions:
- Emphasizes the importance of following baking instructions, particularly the recommendation to wrap the crust edge with aluminum foil.
Assemble Your Supplies:
- Lists the necessary items, including aluminum cooking foil, scissors, and, of course, the pot pie itself, highlighting the minimal time investment—about five minutes.
Tear Off a Piece of Foil:
- Recommends tearing a square of foil slightly larger than the pie's diameter, showcasing an understanding of the spatial requirements for effective coverage.
First and Second Folds:
- Demonstrates a folding technique to create a triangular shape, showcasing an innovative approach to crafting a foil cover that conforms to the pie's circular edges.
First and Second Cuts:
- Guides through the cutting process to create a foil cover with a strategically designed opening, ensuring even baking while protecting the thin edge crust.
Unfold the Foil Cover:
- Advises unfolding the foil cover and positioning it over the pie, emphasizing the importance of having an overhanging margin for optimal coverage.
Wrap the Edge Crust:
- Details the careful wrapping of the foil around and under the edge of the crust, maintaining the cover's centering over the pie.
Prepare to Bake:
- Instructs placing the foil-covered pies on a baking sheet and preheating the oven to the specified temperature, aligning with best baking practices.
Take Your Pies Out of the Oven:
- Provides guidance on checking for the desired appearance and firmness of the crust after the recommended baking time.
Success!
- Celebrates the successful outcome of a perfectly baked pot pie crust, emphasizing the protective role of the foil in achieving optimal results.
Serve Your Pot Pie:
- Concludes with the presentation and enjoyment of the finished product, showcasing a close-up of the flaky crust and inviting steam.

Bonus Tip - Favorite Combination: As an enthusiast with a diverse range of tastes, I appreciate the author's personal touch by sharing their favorite combination of pot pie and cottage cheese. This adds a delightful culinary aspect to the guide, showcasing the author's passion for the subject.

In summary, my expertise in various fields, coupled with a keen understanding of culinary techniques, validates the effectiveness of the pot pie crust covering method presented by Milt Reynolds. This step-by-step guide reflects a nuanced approach to achieving the perfect balance of a golden-brown center crust while safeguarding the edges from burning.