Blind-baking, or par-baking, a crust is common when you're using a filling that doesn't need to be baked or when the crust needs to bake longer than the filling, such as with pumpkin and other custard pies. (Both flaky pie and short tart crusts need to be weighted before baking so the pastry doesn't puff on the bottom or slip on the sides.)
Finally, watch the pie as it bakes. Most ovens heat from the bottom, so adjust the pie if necessary, moving up or down in the oven as needed. And cover the top or edges of the crust with foil if they're browning too much.
Pie crust tips from the experts:
“Know your oven. Different ovens bake differently and at different temperatures, and some oven thermometers aren’t even accurate.” — Rose Levy Beranbaum
