Should I Prebake My Pie Crust?
Prebaking—also called blind baking—is often the right call for single-crust pies with custard, cream, or no-bake fillings, and for very wet fillings like pumpkin, pecan, or quiche. For double-crust fruit pies or recipes where the filling bakes long enough to cook the bottom crust fully, prebaking is usually unnecessary and can create extra work or texture problems. The best answer depends on your filling, your recipe, and how crisp you want the bottom crust to be.