Blind baking is this HUGE mystery to most people. And, if you are trying to win a pie baking contest, where perfection of appearance is vital, then maybe it is harder than what I am going to suggest. But here we are going for tastes good and does the job, so blind baking is really simple.
All blind baking means is pre-baking the pie shell before you put filling into it. There can be a number of reasons for doing it...if your filling doesn't need baking, like a pudding or chiffon pie, or the pie doesn't bake for long enough to make the crust bake properly, as in a quiche.
The trickiness to blind baking lies in the fact that there is nothing to hold down the crust, there is no filling on top of it, as it bakes. A good flaky crust will steam and puff up and won't be flat enough. You can buy pie weights, or use dried beans to hold down the crust while it bakes, but really, unless you are entering some kind of contest, does it really matter if the inside of the pie is perfect since it will be covered by filling?
My recommendation is to take a fork and dock the bottom...jab small holes in it...and then bake the shell. That's it. No more.
Make Pie Crust for 1 shell. Line a pie pan with the pie crust, crimping the edges of the crust so that it holds onto the edge of the pie pan. Preheat oven to 375. Dock the bottom and sides of the pie crust. Bake the pie shell for 15 minutes for a pie that will be baked further (like a quiche), 30 minutes for a pie that will get no further baking (the edges are golden brown).