I like to par-bake my pie crust before I fill it to ensure that it cooks all the way through. Partial baking the pie crust can be done by rolling out the crust into a pie pan, line the surface of the crust with lightly greased foil or parchment then fill with pie weights or rice. Bake at 375 for 20 minutes, then remove the pie weights and foil and bake for another 10 minutes. I also like to place a rimmed baking sheet on the lower shelf while the crust is baking just in case any butter bubbles over (so it doesn't get on the bottom of the oven). To make sure the pie is done you can barely shake it to see if it is still liquid in the center.