After fussing over blind baking for approximately 40 years, I have come to the conclusion that it is unnecessary, and maybe even makes for a soggier crust. I use a glass pie plate, put the shell in the freezer until it's firm, fill and bake on a preheated heavy baking sheet in the lower part of the oven at 425 for 15 min, then down to whatever temp the recipe specifies. I also use all butter and egg yolk as the fat. A perfectly browned crisp bottom crust every time! I changed my ways after overbaking (aka burning) a crust for a lemon custard pie, but deciding to use it anyway. Disgustingly soggy! It may be that blind baking dries the crust to the point that it can absorb more liquid than does an unbaked crust. Someday I'll try a side-by-side trial.

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