Burnt pie crust

[SquirrelFan]

As the holiday season approaches, I am reminded that every time I cook a pie (pumpkin, pecan, apple, etc) the crust invariably burns. Everyone in the house has learned to politely leave the blackened arc on the side of their plate without complaint. I've tried covering with foil, but it either flies off or sticks to the crust. How do you take a beautifully glossy browned not incinerated pie out of the oven?

Disguise v prevent. Hmm

Scrape off the black bits, & sprinkle all over with paprika or icing sugar - savoury or sweet.

Not sure about prevention. I usually glaze just with milk - egg seems such a waste.
Non-stick foil might work?

Have you got an oven thermometer? Beyond the actual settings of the oven, to check it's at the right temp? How do cakes cook?

Turn the oven down, or take out 10 minutes earlier?

@Georgyporky ideally prevent! People like delicious flaky crust, I couldn't disguise it... Latest recipe called for egg and it's gloriously glossy and almost perfect-but the inside isn't done. Milk yields similar results - just not as shiny.
@WeirdPookah Oven thermometer - no. I also have no idea how I'd check the 'settings' of the oven!

Turn the oven down.

I just meant if you set it to, 200'c for example, the thermometer would tell you if it's actually hotter than you expect.

Is the filling not cooked first? Then you only have to cook the pastry (blind bake bottom) I've always made crumble and pie with cooked fruit then The top cooks perfectly

@dwevil Do you know, I never thought of that. All the recipes I follow call for the filling to be raw. I don't think it would work with pumpkin pie, though.

@ChristmasCakeAndStilton and @KnickerlessParsons I could, and have tried, that but then the filling doesn't cook, so I leave it in for longer, which results in a burnt crust!

Cool the filling first - at least partially.

Also, you need to lower the oven 20 degrees on average if it's a fan oven.

Assuming the heating element is in the top and bottom of the oven have you option to turn off top heat? I have in mine, if not then make sure pie is as near base of oven as possible. I actually have a round yoke for years that sits on a pie and protects the edge, it's metal and I have no clue where I got it! Exactly like this one however I seldom use it but it does work on the rare occasion I have used it.

Thanks @marylou25 I wound up improvising with heavily buttered foil. It worked!

Cook the top separately