Hi Sonia, you will likely have to experiment a bit when it comes to blind baking a crust or tart shell, but PJ did like the results when baking fruit pies. Here are her suggested modifications: Fruit pies brown evenly and beautifully, top and bottom. Skip the “start at 425°F and reduce the heat to 350°F” strategy. The two pies I tried, peach and apple, were a deep golden brown, their fillings aromatic and bubbling, after 2 hours starting in a cold oven set to 350°F. The longer, slower bake encouraged the fruit to cook thoroughly without the crust becoming too brown.  

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