To make the foil a little more "heavy duty" than usual layer a piece of parchment with the foil. It will add a bit of bulk to the foil, go around corners a bit easier and the parchment paper could be reused for another layering or another baking project.
You could also layer with waxed paper as the paper would not be in contact with the food and it would be protected from the heat of the oven by the foil.
It is the corners that there is more problems with the foil tearing and that is where I have problems. I will try wrapping the foil around the bottom next time. I have several pans with sharp corners and they always pose problems.