The type of pie plate/pan can affect the cook time of the bottom crust - pre-baking is not necessary and will result in an overly browned crust without further adjustments to bake time/temp. But, an especially heavy pie plate may not transfer the heat to the bottom of the crust quickly enough to cook it completely. Use a clear glass pie plate so that you can visually check the bottom of the pie to make sure it is browned. Or cover the edges/top of the pie with aluminum foil if needed to finish cooking the crust.