Can I use the same dough for a galette to make a pie crust? If so, do I have to prebake the pie shell first?

I'm curious, for those of you who prebake, for how long do you prebake? I've run into this issue recently myself and was wondering.

I pre-bake my pie shells for anything with a very wet filling, which some fruit fillings are.

I don't pre-bake the crust for a peach or blueberry pie. I like to use a glass pie dish so I can check the bottom to see if it is golden brown. You might also want to bake in the lower 3rd of the oven

I use my pie dough recipe interchangeably for a pie or a galette. The pre-bake really depends on the kind of pie you are making. An apple pie doesn't need to have the crust pre-baked