I love to cook, but am not a baker. The only pies that I ever make are pot pies and I have a crust issue. The recipes state to cover the edges with foil toward the end of baking to keep the edges from getting brown. I have so much trouble with this step because the pan is usually very hot and I can't seem to get the foil to stay on. So aggrevating. Is it possible to do this in the beginning and then take off the foil? Any suggestions would be welcome! Thanks!!