Hi Tiffany! Blind baking your crusts first gives you a bit more insurance of preventing a soggy bottom. Since your custard is cooking much faster than the crust in your oven, it may not be necessary to blind bake this crust. Still with custard and pumpkin pies, blind baking is generally encouraged and would not hurt your recipe in anyway so I would recommend it.

It sounds like your pies are a tad overbaked which can be a result of using the convection oven. With convection ovens, as you can read in our blog, you will want to reduce the temperature by 25 degrees and check 10 minutes earlier than the recipe indicates.

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