Hi! Do these rules apply to oil crusts as well? I'm planning on making a bourbon brown-butter pecan pie but I want to use your oil-based no-roll pie crust recipe for it. The pie recipe called for blind baking their shortening and butter crust at 400 for 20 minutes... I'm thinking maybe less time with your crust since they then want you to fill and bake for an hour... Any hints? Thanks!

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