I've been baking pecan pies for years, with a recipe derived from one that does not have you blind bake the crust.(You bake it initially for 10 minutes at 425 degrees, the reduce the heat for the rest of the cooking time.)
It has never occurred to me to blind bake the crust, because the pie seems pretty darn good, as is. I'm wondering though . . . would it be better if I did blind bake the crust? I'll be using James Beard's classic crust recipe made in the Cuisinart (butter based), most likely. Thanks so much. ;o)
You deserve a cookie.