Par-baking Pie Crust
I've been experimenting with pies of late. I finally seem to have stumbled upon a pie crust recipe that works well and to my great surprise and delight, had success with my very first endeavor into sweet pies over the holidays (http://inquiringchef.wordpress.com/2010/12/26/mini-pumpkin-cheesecake-an...).
My problem is that I don't really understand the science behind the pie crust. What is par-baking and is it necessary? I didn't par-bake in the post linked above, and the crust was good, although a tiny bit soggy. Do I need to use a pie crust recipe that specifically calls for par-baking, or can I use the recipe I've been using and just bake it for a few minutes before filling?