This post is a bit late but as I just registered, I thought I would impart this little tidbit about buring crusts. Instead of taking the time to futz around dealing with foil strips, just take an old pie pan and simply cut the edge off, leaving about a quarter inch from the inside. Then you just invert the ring and there you have it. It's cheap, it recyles and most important...it actually works!
Of course this reply is well past your time of need but as I have just registered I thought I would respond because it's a constant issue with my wife's pies as well. She, as everyone on this thread, uses foil to cover the edges partly through the cooking cylce. What a pain. I came up with a cheaper solution to buying commercially available "crust sheilds". Simply get a pie pan of the same size and cut off the rim leaving just a portion (1/4") of the inside of the pan. This is pretty much what they sell for 5-bucks and it's free and it works!