Review on 🥧 Nordic Ware Adjustable Metal Pie Shield: Enhanced Baking Precision! by Maurice Matlock

Edit added: Rating downgraded. It doesn't seem to matter how or when I cover the pies with the baking crust. This will actually brown the crusts faster. I think this is because the aluminum heats to the same temperature as the oven and it's much closer to my cakes so the heat is more intense if that makes sense. However, I don't want burnt crusts, so I'm going back. It used to be written: Spreading the cake before baking doesn't work if you're working with a completely oily crust. It weighs down the edges on the crust and browns it if you don't want the edges to brown too much. It's also difficult to peel off when it's time to let the edges brown more. I'll try to put it in the middle of baking and hope it works better for all butter cakes. It is still difficult to remove to allow the cake to finish baking.