Mastering Pie Perfection: Recipes & Techniques with the Mrs. Anderson’s Pie Crust Shield

Pie baking can be a wonderfully rewarding experience, but achieving that perfectly golden-brown crust without burning the edges can be a real challenge. That’s where the Mrs. Anderson’s Pie Crust Shield comes in! This simple yet ingenious tool is a game-changer for home bakers, helping you create beautiful, evenly baked pies every time. In this comprehensive guide, we’ll explore the benefits of using a pie crust shield, delve into various pie recipes, and provide detailed instructions on how to achieve pie perfection.

## Why Use a Pie Crust Shield?

Before we dive into the recipes, let’s understand why a pie crust shield is so essential. The edges of a pie crust are often the thinnest and most exposed parts. As the pie bakes, these edges can quickly become over-browned or even burnt before the filling is fully cooked. A pie crust shield, typically made of aluminum or silicone, acts as a barrier, deflecting heat away from the edges and allowing the center of the pie to catch up. Here’s a breakdown of the key benefits:

* **Prevents Burning:** The primary function of the shield is to protect the delicate edges of your pie crust from burning.
* **Ensures Even Baking:** By preventing over-browning, the shield helps ensure that the entire pie crust bakes evenly, resulting in a more visually appealing and palatable pie.
* **Saves Time and Effort:** Without a shield, you might be tempted to cover the entire pie with foil, which can trap steam and make the crust soggy. A shield allows the pie to breathe while still protecting the edges.
* **Reusable and Economical:** Unlike foil, a pie crust shield is reusable, making it a cost-effective and environmentally friendly option.

Mrs. Anderson’s Pie Crust Shield is a particularly popular choice due to its durability, ease of use, and effective heat deflection. It’s designed to fit most standard pie dishes and is dishwasher safe for easy cleanup.

## Getting Started with Your Pie Crust Shield

Using a pie crust shield is incredibly simple. Here’s a step-by-step guide:

1. **Prepare Your Pie:** Assemble your pie according to your chosen recipe, including the crust and filling.
2. **Initial Baking:** Bake the pie for the first portion of the baking time, as specified in the recipe, *without* the shield. This allows the crust to set and begin to brown.
3. **Apply the Shield:** Once the crust edges start to turn golden brown (usually after about 15-20 minutes), carefully remove the pie from the oven.
4. **Position the Shield:** Place the pie crust shield over the pie, ensuring that the edges of the crust are completely covered. Some shields are adjustable, allowing you to customize the fit.
5. **Continue Baking:** Return the pie to the oven and continue baking for the remaining time, as specified in the recipe.
6. **Check for Doneness:** When the baking time is complete, check the pie for doneness. The filling should be set, and the crust should be golden brown (except for the shielded edges, which will be lighter).
7. **Cool and Serve:** Remove the pie from the oven and let it cool completely before slicing and serving.

## Essential Pie Recipes with Mrs. Anderson’s Pie Crust Shield

Now that you understand the importance of a pie crust shield and how to use it, let’s explore some delicious pie recipes that will benefit from its protective embrace. We’ll cover classic fruit pies, creamy custard pies, and even a savory option.

### 1. Classic Apple Pie

Apple pie is a timeless favorite, and with a pie crust shield, you can ensure a perfectly baked crust every time.

**Ingredients:**

* **For the Crust:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* 1/2 cup ice water
* **For the Filling:**
* 6-8 medium apples (such as Granny Smith, Honeycrisp, or a combination), peeled, cored, and sliced
* 3/4 cup granulated sugar
* 1/4 cup all-purpose flour
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 2 tablespoons butter, cut into small pieces
* 1 tablespoon lemon juice

**Instructions:**

1. **Make the Crust:** In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
3. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. **Prepare the Filling:** In a large bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, lemon juice and combine well.
5. **Assemble the Pie:** On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
6. Pour the apple filling into the pie crust. Dot the top with the butter pieces.
7. Roll out the second disc of dough and cut into strips for a lattice top, or place the entire rolled dough on top of the apple filling and cut slits to allow steam to escape.
8. **Bake the Pie:** Preheat oven to 400°F (200°C). Bake for 15 minutes. After 15 minutes, carefully place the Mrs. Anderson’s Pie Crust Shield over the edges of the pie. Reduce the oven temperature to 375°F (190°C) and bake for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
9. **Cool and Serve:** Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. Serve warm or at room temperature.

### 2. Pumpkin Pie

Pumpkin pie is a Thanksgiving staple, and the pie crust shield will ensure a beautifully baked crust that complements the creamy filling.

**Ingredients:**

* **For the Crust:** (Use the same crust recipe as the Apple Pie or a store-bought pie crust)
* **For the Filling:**
* 1 (15-ounce) can pumpkin puree
* 1 (12-ounce) can evaporated milk
* 3/4 cup granulated sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/2 teaspoon salt
* 2 large eggs, lightly beaten

**Instructions:**

1. **Prepare the Crust:** Prepare your pie crust as described in the Apple Pie recipe, or use a store-bought crust.
2. **Make the Filling:** In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Add the eggs and whisk until smooth.
3. **Assemble the Pie:** Pour the pumpkin filling into the prepared pie crust.
4. **Bake the Pie:** Preheat oven to 425°F (220°C). Bake for 15 minutes. After 15 minutes, carefully place the Mrs. Anderson’s Pie Crust Shield over the edges of the pie. Reduce the oven temperature to 350°F (175°C) and bake for another 40-50 minutes, or until the filling is set but still slightly jiggly in the center. If the crust starts to brown too quickly even with the shield, tent the entire pie loosely with foil.
5. **Cool and Serve:** Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. Refrigerate any leftovers.

### 3. Pecan Pie

Pecan pie is known for its rich, gooey filling and crunchy pecans. The pie crust shield will help prevent the crust from burning while the filling sets up perfectly.

**Ingredients:**

* **For the Crust:** (Use the same crust recipe as the Apple Pie or a store-bought pie crust)
* **For the Filling:**
* 1 cup packed light brown sugar
* 1/2 cup (1 stick) unsalted butter, melted
* 1 cup light corn syrup
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
* 3 large eggs, lightly beaten
* 1 1/2 cups pecan halves

**Instructions:**

1. **Prepare the Crust:** Prepare your pie crust as described in the Apple Pie recipe, or use a store-bought crust.
2. **Make the Filling:** In a large bowl, whisk together the brown sugar, melted butter, corn syrup, salt, and vanilla extract. Add the eggs and whisk until smooth. Stir in the pecan halves.
3. **Assemble the Pie:** Pour the pecan filling into the prepared pie crust.
4. **Bake the Pie:** Preheat oven to 350°F (175°C). Bake for 20 minutes. After 20 minutes, carefully place the Mrs. Anderson’s Pie Crust Shield over the edges of the pie. Bake for another 30-40 minutes, or until the filling is set and the crust is golden brown. The center of the pie may still jiggle slightly, but it will firm up as it cools.
5. **Cool and Serve:** Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. Pecan pie is best served at room temperature.

### 4. Lemon Meringue Pie

Lemon meringue pie requires a bit more finesse, but the pie crust shield will ensure that your crust is perfectly baked before you add the meringue.

**Ingredients:**

* **For the Crust:** (Use the same crust recipe as the Apple Pie or a store-bought pie crust)
* **For the Filling:**
* 1 1/2 cups granulated sugar
* 1/4 cup cornstarch
* 1/4 teaspoon salt
* 1 1/2 cups water
* 1/2 cup lemon juice (freshly squeezed is best)
* 2 tablespoons butter
* 4 large egg yolks, lightly beaten
* 1 teaspoon lemon zest
* **For the Meringue:**
* 4 large egg whites
* 1/4 teaspoon cream of tartar
* 1/2 cup granulated sugar
* 1/2 teaspoon vanilla extract

**Instructions:**

1. **Prepare the Crust:** Prepare your pie crust as described in the Apple Pie recipe, and *blind bake* it. To blind bake, line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15-20 minutes, then remove the weights and parchment paper and bake for another 5-10 minutes until lightly golden. Let the crust cool completely.
2. **Make the Lemon Filling:** In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly.
3. Remove from heat and stir in the lemon juice, butter, and lemon zest. Gradually whisk about 1/2 cup of the hot filling into the egg yolks to temper them. Then, pour the egg yolk mixture back into the saucepan and whisk until smooth.
4. Return the saucepan to medium heat and cook for 1 minute, stirring constantly. Remove from heat and pour the lemon filling into the cooled pie crust.
5. **Make the Meringue:** In a clean, dry glass or metal bowl, beat the egg whites with an electric mixer until soft peaks form. Add the cream of tartar and continue beating until stiff peaks form. Gradually add the sugar, one tablespoon at a time, beating until the meringue is glossy and smooth. Beat in the vanilla extract.
6. **Assemble and Bake:** Spread the meringue over the lemon filling, making sure to seal it to the edges of the crust. Create swirls or peaks with a spoon or spatula.
7. **Bake:** Preheat oven to 350°F (175°C). Bake for 12-15 minutes, or until the meringue is golden brown. Watch carefully to prevent burning. *Do not use the pie crust shield during this step, as you want the meringue to brown evenly.*
8. **Cool and Serve:** Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. Lemon meringue pie is best served the same day it is made.

### 5. Chicken Pot Pie (Savory Option)

The pie crust shield isn’t just for sweet pies! It’s also perfect for savory pies like chicken pot pie, ensuring a golden-brown crust without burnt edges.

**Ingredients:**

* **For the Crust:** (You can use the same crust recipe as the Apple Pie, but you can add some herbs like thyme or rosemary for extra flavor, or use store-bought puff pastry.)
* **For the Filling:**
* 2 tablespoons butter
* 1 onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 1/4 cup all-purpose flour
* 2 cups chicken broth
* 1 cup milk
* 2 cups cooked chicken, shredded or diced
* 1 cup frozen peas
* 1/2 cup frozen corn
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried rosemary
* Salt and pepper to taste

**Instructions:**

1. **Prepare the Crust:** Prepare your pie crust as described in the Apple Pie recipe, or use store-bought puff pastry. If using puff pastry, simply thaw it according to package directions.
2. **Make the Filling:** In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Stir in the flour and cook for 1 minute, stirring constantly.
4. Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer, stirring occasionally.
5. Add the cooked chicken, peas, corn, thyme, rosemary, salt, and pepper. Simmer for 5-10 minutes, or until the filling has thickened slightly.
6. **Assemble the Pie:** Pour the chicken filling into a 9-inch pie plate.
7. Roll out the pie dough (if using homemade or regular store-bought) and place it over the filling, or lay the puff pastry over the filling. Trim and crimp the edges. Cut slits in the top of the crust to allow steam to escape.
8. **Bake the Pie:** Preheat oven to 400°F (200°C). Bake for 15 minutes. After 15 minutes, carefully place the Mrs. Anderson’s Pie Crust Shield over the edges of the pie. Bake for another 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
9. **Cool and Serve:** Remove the pie from the oven and let it cool slightly before serving. Chicken pot pie is best served warm.

## Tips and Tricks for Pie Crust Perfection

* **Keep Ingredients Cold:** Cold ingredients are crucial for a flaky pie crust. Use cold butter and ice water when making your own crust.
* **Don’t Overmix the Dough:** Overmixing the dough will develop the gluten and result in a tough crust. Mix just until the dough comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and the butter to firm up, resulting in a more tender and flaky crust.
* **Use a Pie Weight:** When blind baking a crust, use pie weights or dried beans to prevent the crust from puffing up.
* **Egg Wash:** Brush the crust with an egg wash (1 egg beaten with 1 tablespoon of water or milk) before baking for a golden-brown sheen. Add the egg wash BEFORE using the crust shield for maximum effect.
* **Monitor the Baking Time:** Baking times can vary depending on your oven. Keep a close eye on the pie and adjust the baking time as needed.
* **Let the Pie Cool Completely:** Allow the pie to cool completely before slicing and serving, especially for fruit pies. This allows the filling to set and prevents it from being runny.
* **Adjust the Shield:** Some pie crust shields are adjustable. Use this feature to get a perfect fit for your pie dish.
* **Clean Your Shield:** Mrs. Anderson’s Pie Crust Shield is dishwasher safe, making cleanup a breeze. You can also wash it by hand with soap and water.

## Troubleshooting Common Pie Problems

* **Soggy Bottom Crust:** To prevent a soggy bottom crust, preheat a baking stone or baking sheet in the oven and place the pie on it while baking. You can also blind bake the crust for a few minutes before adding the filling.
* **Cracked Filling:** A cracked filling can be caused by overbaking or rapid temperature changes. To prevent cracking, bake the pie at a lower temperature and let it cool gradually in the oven with the door slightly ajar.
* **Runny Filling:** A runny filling can be caused by not using enough thickener or not baking the pie long enough. Make sure to use the correct amount of thickener (such as flour, cornstarch, or tapioca) and bake the pie until the filling is set.
* **Burnt Crust:** The Mrs. Anderson’s Pie Crust Shield is your best defense against a burnt crust! Make sure to apply it when the crust edges start to turn golden brown. If the crust is still browning too quickly, you can tent the entire pie loosely with foil.

## Where to Buy Mrs. Anderson’s Pie Crust Shield

You can find Mrs. Anderson’s Pie Crust Shield at most kitchen supply stores, online retailers like Amazon, and some department stores. It’s a worthwhile investment that will elevate your pie-baking game!

## Conclusion

With the Mrs. Anderson’s Pie Crust Shield in your baking arsenal, you can confidently tackle any pie recipe and achieve consistently beautiful and delicious results. From classic apple pie to savory chicken pot pie, the possibilities are endless. So, grab your shield, preheat your oven, and get ready to bake some pie perfection! Enjoy the process, experiment with different flavors, and share your creations with friends and family. Happy baking!