Blind baking is simply pre-baking your pie crust before filling it. If you are making a cream-based pie like this pecan cream pie and these others (Chocolate Cream Pie, Gingerbread Cream Pie, Banana Cream Pie, etc.) You’ll need a pre-baked pie crust because the filling does not get baked, but chilled to set.  For this recipe I used a store bought 9-inch frozen pie crust, but if you have the time and want to make a homemade crust, it’s pretty easy! I have a few crust recipes, but these two are my go to recipes All Butter Pie Crust or Easy Pie Crust Recipe. You’ll need pie weights or something else to put in the pie while it bakes to help prevent the crust to shrink. If you don’t have pie weights, dried rice, beans or even flour can work!