When cooking pie do you leave the foil base on?

Here's why:

* Prevents the crust from getting soggy: The foil is used to prevent the bottom crust from becoming soggy from the pie filling. Once the filling is set, the foil is removed to allow the crust to brown and become crispy.

* Even cooking: Leaving the foil on will block heat and prevent the crust from cooking properly. Removing the foil allows the crust to bake evenly and achieve a golden-brown color.

Here's the general process:

1. Line the pie plate with foil: Place a sheet of foil in the pie plate, allowing it to overhang the edges. This will help to easily remove the foil later.

2. Bake the pie with the foil on: This will prevent the bottom crust from getting soggy during the initial baking time.

3. Remove the foil: After a certain amount of time (usually about halfway through the baking time), remove the foil to allow the crust to brown and cook through.

Important Note: If your recipe specifically instructs you to leave the foil on throughout the entire baking process, then follow those instructions. Otherwise, remove the foil after the initial baking time.