There are a number of factors that can contribute to pie crust edge failure. If the filling takes a long time to bake, the edges will automatically bake too for long. And pies with a high edge are more susceptible to burning. But there is something you can do: use aluminum foil to shield those edges.
Tear off a long sheet of foil, fold it so that it’s thinner, and gently wrap it around the pie, suggests Hamilton Beach. According to Cook’s Illustrated, you can also cut a circle in the middle of a square sheet of foil and place that over the pie. That lets the center of the pie cook and brown while the edges are protected.
You can also buy pie crust edge protectors, like this one from the King Arthur Baking Company. They range from silicone models to thin pieces of flexible metal. Whichever type of pie protector you use, burnt edges will be a thing of the past.
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