Is it necessary to prebake homemade pie/tart pastry that will be used my my pumpkin pie/tart? I did a test run earlier this month in glass Pyrex pie plates and the bottom crust didn’t seem soggy as I started out with filling on a preheated metal baking sheet at 400 for 20 mins. Just wonder if I can increase temp to 425 for 20 mins and then reduce temp to 350 for the remainder 35-40 mins. I usually prebake custard pies and tarts before adding my filling to create a nice crisp bottom. Is this step really necessary for pumpkin pie/tart?

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