ewwwww...............
I always make my own crusts, other than graham cracker crusts, which "are" a royal pain. My favorite crust recipe:
1 1/2 c flour
2 tbsp sugar
2 tbsp cold milk
1/2 cup oil
1/2 tsp salt
Mix together in bowl until even consistency. If dough does not hold together in a moist ball, add a bit of oil. If too "gooey", add a bit of flour.
Place in 9" tin and pat down, flattening ball at center and working dough toward the sides and then up the sides. Needs one hour at 350 F to bake. Will work with whole wheat flour, and gives a graham-cracker like flavor, but you'll need more oil, closer to 2/3 cup.
If you have a recipe that requires a pre-baked crust (e.g. I use a pecan pie recipe that bakes for 35 mins), pre bake the crust for one hour minus the baking time of the filled pie (i.e. for recipe above, pre bake 25 mins, remove, fill, bake for 35 mins). As long as the crust gets one hour total baking time it will be fine.
That said, any pie to be give as a gift is baked in an Easy Foil tin. If it's a fancy party like a Christmas open house, I head to Big Lots and find a festive $1 red platter with holly leaves.