Tear off a square of foil large enough to cover your pie. It doesn't need to be heavy duty.
Fold the square in half.
Fold in half again.
Fold in half again, this time matching two edges that are next to each other so you have a triangle.
Fold in half one last time the same way you did last time. You will end up with a narrow triangle of foil where the point is the center of the square you started with.
Measure the triangle to your pie plate, deciding where you want to make your cut. Enough to remove the center of the foil, but the outer piece of the foil will cover your crust.
You can discard the center piece or save it for a later project. (Leftover foil balled up works great for cleaning a grill).
Carefully unfold the outer foil piece. This is your crust shield.
Carefully place over your pie crust before you've begun baking. (It's much more difficult to wrap the foil onto a hot plate.). Don't wrap the foil too tightly, just enough to stay on the pan.
Place your pie(s) in the preheated oven.
Set a timer for 15 minutes less than the full baking time.
When the timer goes off, carefully remove your foil shield using a pair of tongs. Discard the shield.
Finish baking your pie for the last 15 minutes or until it is done the way you like!