Webake Pie Crust Protector Protect Adjustable Pie Crust Protect Suits 11.5-9 Inch Pie Pan, European Meals Grade Silicone Pinch Take a look at Handed, for Baking Get together Pie Tart, Pack of two, Pink and Gray

No more aluminum foil
Great product! No more cutting a circle of aluminum foil to prevent pie crust from burning. Yay! Take note, if the shield has to be removed during baking, it’s hot!

Could be a bit longer/bigger
These are nice pie crust shields (there are two in the box) and are very simple to use. My only complaint is that they should really be a couple inches longer; if you’re using a pie plate with large flutes or other lip decoration and not a standard old-school pie plate, these may be a bit too short to fit around it properly when using the largest setting. I ended up having to use it “unlocked” and leave a tiny bit of the crust unprotected.

Pie Crust Protector
I was looking for something to protect my pie crust when baking. I’ve been using foil around the crust. You get 2 crust protectors & they work great. They also are dishwasher safe. Would highly recommend.

Pretty Good!
When baking frozen pizza, I had problems with the edges of the crust getting overdone (too brown, too hard) while the pizza’s center was still cold. So I’d been covering the edges with foil, then removing it when the rest of the pizza was done, but baked it a few minutes longer to brown the crust. That worked fine.But I wanted something more permanent. The Webake Pie Crust Protectors fit standard size frozen pizza’s just fine and can easily be adjusted for larger or smaller sizes. It also does the job fine, but with some differences.Comparisons (my experience)…HEAT: Foil doesn’t retain heat and can be removed immediately without burning fingers. Silicone gets ‘very hot’ and does not cool quickly. It will burn fingers. Using a pot holder protected my fingers, but was awkward to use.STICKING: Foil sticks to the cheese under it, so when pulling foil off the pizza, it takes the cheese with it. Silicone does not stick to anything.BROWNING: Foil must be removed to brown crust edges (learned not to remove foil until pizza was baked through – the few extra minutes in the oven did not hurt the rest of the pizza). Under the Silicone shield, the crust edges browned nicely and were ‘just right’ crunchy. Haven’t had to take the shield off to let the crust brown.WASTE: With each pizza another wad of foil was going into the landfill. Not so with the silicone shield. Just hand wash or put in the dishwasher. I expect it to several years.

Work great. Easily adjusted but hard to keep them the size you want while you are putting them on the crust. They have little slits along the outside to overlap the extra edger but don’t stay in place very well. Once you get them properly sized and on the pie they work great. Cleanup is easy.

Have only used the shield twice. They are relatively easy to size to crust. There is a little tab that slides into a slot on the other end of the ring for sizing. I placed the shield on the pie just before putting it in the oven and removed 10 minutes before pie completed baking. The crust and pie finished a golden brown evenly across the entire pie. My only complaint is that the shield pressed down on my decorative crust so it lost some of the effects. Next time I will trying baking the pie for 10 -15 minutes before applying the shield to see if that will correct the issue. The silicone seems durable and cleaned up nicely in the dishwasher.

These things are not a whole lot better than trying to wrap aluminum foil around the edge of the pie. They are just okay.