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From: Sarah Phillips
Remote Name: 64.81.210.89
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I have a whole explanation on how to prevent bubbles in the crust when blind-baking. http://www.baking911.com/pies&tarts_101_page2.htm#basics8
Gluten in dough develops when flour is moistened and stired or handled. They act like rubber bands, trying to pull the dough inwards which you see as shrinkage when baked. The gluten strands will relax when the dough is allowed to adequately rest under refrigeration at certain points, preventing shrinkage. I have an explanation of this if you start at: http://www.baking911.com/pies&tarts_101_intro.htm