How to Keep The Edge of Your Pie Crust from Burning

One of the most frequent complaints I hear from home pie bakers is that the upper edge of their pie crust gets too dark.

And while this isn’t the end of the world – we’re talking just a small percentage of overall pie real estate, mind you – it’s a tad bothersome because we all want our pies to look as fetching as possible. A too-browned edge of pie crust can scuff up an otherwise polished pie reputation.

If this is a chronic problem with your pies, first check to make sure your oven is properly calibrated. Use a reliable oven thermometer to make sure your settings and internal temperature are in sync. If they’re not, call a professional to service you oven.

Meanwhile, watch this short (under 2-minute) video to learn a little trick to keep your pie crust from burning.


  1. [...] prebake the pie shell. And if you want to help prevent the rim of the crust from getting too dark, watch this video on how best to do that. (Note: even though you see the sandy flour-sugar mixture in the photo [...]

  2. [...] That being said, you can reduce browning by cutting back any sugar in your pie dough recipe to 1/2 teaspoon. This will help. And you can also employ a handmade pie shield. [...]