The baked crust shouldn't have any small holes in it or the filling will seep under it, so don't dock the crust before baking. The best method is to weigh it down with parchment and pie weights and bake at 400 for 20 minutes, then uncovered at 375 for about 10. I've tried docking the pie crust, brushing the holes with egg white and then baking for 5 minutes to set the whites and cover the holes, but somehow filling still manages to seep through. To toast the pecans, lay them on a rimmed baking sheet and bake for about 6 minutes or until they start to release their oils and become aromatic. I sometimes toss them with a half tablespoon of butter right after pulling from the oven.