For EVERY pie I make, I blind bake the crust. If you want to ensure a baked crust that will hold up to it's filling, you will not regret always blind baking first. The crust will not get over-baked by the second bake with the filling.
Prepare the pastry recipe of your choice. Once option is my Fat of Choice Pastry.
Weigh dough, if you have a scale, then divide into the number of portions you need for the size of pie or tart pan you are working with.
Line pan(s) with pastry and dock the pastry with a fork or knife.
Freeze for at least 10 minutes.
Pre-heat your oven to 375.
Line pastry with a parchment. When I make 4" pielettes, I line with large cupcake papers.
Fill paper lined pastry with pie weights. I use rice. I store and reuse the rice indefinitely for this purpose. You can use ceramic pie weights or beans as well, but I find rice works best for me.
Bake for 20 minutes.
Remove from oven and remove pie weight and liners.
If using with an unbaked filling, place back in the oven and bake for an additional 10-15 minutes. Until pastry is golden brown.