My fav pie is rhubarb custard, but I'd never make it if I had to prebake the crust. (I use ceramic pie dishes.) My solution is to assemble the pie and place it on a low rack in a cold oven. I then set the oven to preheat to 425 or 450. While it's preheating, both elements are on steadily rather than cycling on & off which toasts the bottom nicely. I dial back the temperature when the oven is up to temperature or, at most, 5-10 min after. I'm going to combine this method with crust dust and it should be perfect. I generally tent this pie for 30 min and cook open for the last 15 min or so (depending on its size/depth). It's also possible to move the pie up to a middle rack part way along to ensure an even top to bottom bake. I do pumpkin pie & quiche the same way. My suggestion is to play around with this method a little until you get the temperature and timing right for your oven and pie plates.

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