Stop my pastry edges burning?

[neverwronged]

Quiche, fruit tart etc. I've blind baked but it needs to go back in with the filling.
I've lowered the temperature to 170' but the upper bit of the crust is already golden.
Would foil do the trick?

Sometimes things in my electric fan oven colour too quickly, it seems to help if I move the shelf lower down, so not to be so close to the top heat rings.

Thanks Buttered, it's a fan oven so I think constant temperature.
I've made a foil halo which I suspect will fly about the oven.

Good idea. Maybe to stop the foil moving, you could put the foil under the dish, enough to go up the sides, to then just cover the crust edge, leaving inside to cook.

when do you trim the edges of the pastry? If you do it before blind baking, you remove the extra pastry which kinda protects the edge. Perhaps try cutting away the excess after blind baking...