Wrapping a pot pie crust in foil serves an important purpose when baking this comforting dish. The foil prevents the crust from over-browning and becoming too dark or burnt before the filling is fully cooked. Here’s a closer look at why foil is useful for pot pies and some tips for using it effectively.
Protects Crust from Overbrowning
One of the main challenges when baking a pot pie is that the crust often browns faster than the filling cooks through. The filling of a chicken pot pie or other savory pie often contains dairy, eggs, and moist ingredients like vegetables or gravy. These need more time in the oven compared to the dry, flaky crust. If you bake the pie uncovered, chances are the crust will be burnt but the filling undercooked.
Foil prevents this by shielding the fragile crust from the direct heat of the oven. It allows the pie to bake more slowly and evenly, with the crust browned perfectly and the filling cooked through by the time it’s done. The foil reflects some of the heat away from the surface of the crust, while still allowing the filling to bake.
Traps Steam for Flaky Crust
Another advantage of using foil for pot pies is that it helps steam build up inside the covered crust as the filling cooks. The trapped steam saturates the top crust layer, resulting in excellent flakiness.
Without foil, moisture escapes from the filling and crust as it bakes. This can make the crust dry out before the pie is finished cooking. The foil lid keeps moisture close to the crust, making it tender and flaky. The steam also gives the crust a glossy sheen.
How to Use Foil for Pot Pies
Using foil for pot pies is easy. Here are some tips:
- Use heavy-duty aluminum foil so it doesn’t rip or sag into the filling while baking.
- Tent the foil loosely over the pie without pressing down on the crust or allowing the foil to touch the filling. Leave some air space for circulation.
- Make sure the foil covers the entire surface of the crust and extends over the edges by about an inch.
- Crimp the edges of the foil around the rim of the pie plate or baking dish to hold it in place.
- Remove foil during the last 15-20 minutes of baking to allow the crust to gently brown.
Other Uses for Foil
In addition to pot pies, aluminum foil can be helpful when baking other baked goods:
- Pie crust edges: Foil strips over the crust’s edges prevent excessive browning.
- Fruit pies: Loose foil tenting helps slow baking of juicy fillings.
- Custards: Foil shields delicate custards from direct oven heat.
- Biscuits and scones: Foil lining on pans reflects heat for light, golden bottoms.
Troubleshooting Foil Use
While foil is very useful for pot pies, there are some things to watch out for:
| Problem | Solution |
|---|---|
| Foil sticks to crust | Avoid crimping foil around rim too tightly |
| Pie dries out | Ensure foil tent fits loosely over filling |
| Crust underbaked | Remove foil for last 15-20 mins of baking |
| Filling splatters on foil | Leave at least 1″ between foil and filling |
FAQs
Should you bake a pot pie with foil on the whole time?
No, you should bake a pot pie partially covered and partially uncovered. Keeping foil over the crust for the entire baking time can prevent it from browning completely. Remove foil for the last 15-20 minutes for light browning.
What can I use instead of foil to cover a pot pie?
If you don’t have foil, you can use a round of parchment paper cut to fit over the pie. A pie crust shield or silicon cover designed for pot pies can also work. Make sure to leave openings for steam to escape.
Should you prick holes in the foil covering a pot pie?
Pricking a few small holes allows steam to vent so moisture doesn’t build up excessively. However, too many holes can lead to dryness. A few small slits are sufficient for ventilation when tenting foil over a pot pie.
Conclusion
Covering a pot pie with foil during baking serves an important purpose. It prevents the crust from over-browning before the filling cooks through. It also traps steam to give the crust the ideal flaky texture. Use heavy-duty foil loosely tented over the pie during most of the baking time. For best results, remove foil during the last 15-20 minutes so the crust can evenly brown. With the right technique, foil can help make pot pie crusts flaky on the outside and filled with perfectly cooked, savory filling.