We're glad you're excited about this technique, Josh! You don't have to par-bake your pie crust for all pies, it's necessary for cream pies or custards that don't go in the oven after being poured into the shell. It can also be helpful for pumpkin pies to ensure that you get a crisp bottom crust. For tips on par-baking the crust, check out our How to blind bake pie crust article. If you are concerned about the dreaded "soggy bottom," simply brush the bottom crust with egg white and let it chill before adding the filling. We hope this helps and happy baking! 

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