Quick baking tip: too-dark pie crust blanket

I'm just certain everyone else in the universe knows about this (but I'll post it just in case), but July 4 was the first time this issue came up for me.

The edges of my mulberry pie were getting really dark but the center wasn't done yet! I pondered this situation for awhile and then - either out of divine inspiration or maybe I read about this somewhere some time - I put aluminum foil all around the edges of the pie.

Then I continued baking it as long as was needed and the edges did not get any darker.

I love aluminum foil!

Here's the finished product A little dark, but not burned and tasted great.