When I prepare custard-type pies (custard, chess, pumpkin, pecan, etc.) I blind-bake the crust on middle rack (by first lining the pie dough with foil or parchment and then ceramic pie bead weights so bottom crust doesn't puff up during baking) until the last 10 minutes, and then beads and paper are removed, pie pan is set on bottom oven rack so bottom crust can brown. My custard filling is baked separately in a buttered pie pan and, when baked and cooled, it is transferred to the browned cooled pie crust. Yes, I mess up another pie pan but it assures a brown, flaky crust and perfect filling😋.

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