When is blind baking appropriate?
For those who don't know what blind baking is, it's the pre-baking of the bottom crust of pies so it doesn't get soggy/undercooked when filled with filling.
That being said, it seems that blind-baking is beneficial in every pie recipe since a bottom crust that holds up to a filling is desired in every pie. But is there a hard and fast rule for when blind-baking is necessary and when it isn't? Because truth be told it is kind of a pain to blind bake.
If the filling does not require further cooking once it goes into the pie pan or tart shell, the crust must be blind-baked.
If it is important that the top crust adhere to the bottom crust, as in a lattice-topped pie, blind-baking is inadvisable.
An alternative to lining the dough and weighting it is to use two identical metal pans, sandwiching the dough between them, then inverting the sandwich to bake it, so gravity prevents the sides from shrinking. Put foil, parchment, or a sheet pan on a rack below the rack on which the sandwich sits, just in case any of the fat from the crust drips out.
Not picking on you -- just not understanding what's causing you such problems.
I used to have a big glass jar of kidney beans that sat on a shelf and looked decorative - the secret was that they were my pie weights -- I put a piece of parchment on the empty pie shell, dumped that jar of beans onto the parchment -- then when it was cool, I just picked up the parchment by the edges and funneled the beans back into the jar.