I'm going to make the John Thorne pecan pie that has been recommended here and I'm using Berenbaum's flaky pie crust. The suggestion I usually see for pecan pie is to blind bake the crust first, but the Thorne recipe says to use an unbaked pie shell.
Any idea why the recipe says this? Will it really come as good or better with the unbaked shell? I'm always happy for an easier version with fewer steps, but obviously if blind baking will lead to a better crust, then I'll do that.