I have found with blind baking that it's important to not stretch the crust too much. When rolling it out make sure you use gentle strokes, rolling it out but not pressing too hard so it stretches. When you put it in the pie plate keep pushing gently towards the center and make sure there's a little sag in the sides. Then flute it. I use foil in mine and I fill it right up to the top with dried beans which I keep in a jar and use over and over. Then I bake it until it's nearly done before taking out the foil and beans to finish letting it bake and brown. Since I figured this out my pie crusts don't shrink! I hope I explained that correctly... I sometimes use a butter/shortening mixture in case you're wondering. 2/3 shortening 1/3 butter.

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