I read the comments. A few thoughts: "unfortunately it’s an art rather than an exact science" There's no art in testing the pie's center temperature. It is indeed science. 170º should do the trick in a tested oven. The suggestion for adding olive oil is one way to add more fat, which may help to prevent cracking. Other science-type bakers suggest to add more egg yolk, which may be another way to achieve the same result. The idea of using sugar as a pie weight seems like a serious mess to me. Beans or larger pebbles are much easier to gather and remove. Certain cooks caution against letting tinfoil come in direct contact with cooking food. Google the risks. Crumpled parchment paper is much safer and easier to work with. If you lightly brush the surface of the pie crust with egg-white immediately after the pre-bake, the coating will form a seal as the pie crust cools. For thinner crusts, this is an excellent technique for securing a non-soggy crust.

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