Pecan Pie help please

[lcbowman]

I am responsible for the pecan pies for Thanksgiving dinner.  While my pies taste great (just like a pecan pie should) they look horrible.  No matter how careful I am to be sure there are no holes in the crust, no matter if I make the crust, buy the crust or use a frozen crust the crust always floats.  How do I keep the crust on the bottom where it is suppose to be?  Do you blind bake it for a short time?  For once I would just like my pie to look as good as it tastes.

[candygirl1030]

I would try baking the crust slight first.  Cover entire crust with foil and add bean to the middle to hold it down.  Bake for 10 min at 400 and take out the foil and beans...cook as you usually do- that should help. Good luck..:)

[myfoursonsks]

I don't really have any advice because I have never had this happen.  But, if it were a problem I were having, I would line the crust with parchment paper and fill it with dried beans and go ahead and bake it for a bit first.  If you are worried about the edges getting too dark, get one of those cheap aluminum pie pans and cut the center out of it and put it on like a lid.  That will protect the crust. Or, you can just wrap foil around the edges of the crust.