Is that what Julia Child called the technique of par-baking the crust (probably with pie weights and foil inside) before adding the filling? I always do it with quiches (since I use her recipe), and I think it's a standard recommendation for fruit pies (which I rarely make). For quiches, which are basically custards, par-baking is a must.

If you love Cooks Illustrated (and I do too!) get the online sub too -- it will keep all your fav. recipes for you and you can search past issues for techniques and recipes.

Shaun
www.homeschoolblogger.com/shaunms