In this recipe there is no blind baking required. If the base pastry is thin enough and if the filling is cooled properly before adding to the dish then the pastry should cook well and crisp up nicely (both on top and on the base). However, if you feel your pastry is a little on the thick side and you don't have time to thoroughly cool your filling, then your pastry base will probably benefit from a quick 10 minute blind bake.