First of all, Happy Holidays to all! Wishing everyone a great holiday season.
I'm attempting to make a coconut cream pie. Pie crust is my nemesis and lately I've been trying to eat gluten free simply because I feel better when I do. I'm a pie crust loser, so I'm making a gluten free no roll crust. I need to pre bake it so I started looking at a bunch of different recipes and they all seem to bake at a different temperature. And some say to cover with foil or parchment and pie weights while some simply just say to dock the crust and bake.
So my question is, how do you bake your crust for a cream pie? What temperature do you bake it at and do you use foil and pie weights?