How about providing information for partially, par or pre-baking, this particular pie crust. I want to make a buttermilk pie, but I want to pre bake the crust for a while so the bottom is nice and crispy. No soggy bottoms for me please. I know I will need to use either foil or parchment paper with pie weights. But at what temperature and for how long before I pull the pie weights and add the buttermilk or any custard type fillings. And do you need for the pre-baked crust to be hot or cooled? What’s the science for either? Please help. I consider myself to be a pretty good baker, but I want to be great, with your help. Thanks in advance.

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