If you're making a pecan pie that requires 40-50 minutes in the oven, you'll need to pre-bake the pie crust before adding the filling. Pre-baking the crust helps ensure that it is fully cooked and prevents it from becoming soggy when the filling is added. Here's a general guideline for pre-baking a pie crust:
Preheat your oven to 375°F (190°C).
Roll out your pie dough and transfer it to a pie dish, making sure it is properly fitted to the dish.
Prick the bottom of the crust with a fork to prevent it from bubbling up during baking.
Line the pie crust with parchment paper or aluminum foil and fill it with pie weights, dried beans, or rice. These will help weigh down the crust and prevent it from puffing up.
Place the pie crust in the preheated oven and bake for about 15 minutes.
After 15 minutes, carefully remove the parchment paper/foil and pie weights, and return the crust to the oven.
Continue baking for an additional 5-10 minutes, or until the crust turns golden brown.
Once the crust is baked, remove it from the oven and let it cool completely before adding the pecan pie filling.
By pre-baking the crust, you'll ensure that it is fully cooked and crisp when the pecan pie filling is added. After adding the filling, you can follow the recipe's instructions for the remaining baking time.