I agree with sprinkling the flour.

Pre made pastry cases should not need this; they can be used straight from the freezer.

I had this problem too when making pies etc. so I now blind bake then remove the paper etc and put it back in for another 5 mins. I also make sure the mixture I am putting in is completely cold. this is easy if you pre make the base and the filling in the morning then just fill and add the top when your ready to cook it that night.

i tend to use it straight from the freezer (may need a little time to shape to tin)

Is there such a thing as a small turkey that will fit in my oven, they are all so big and a I have never cooked one before, how long do I cook it for and what is a nice and tasty stuffing … please

when you thaw them, are they still cold, or are they soft & tepid? I would make sure they are still cold, before blind baking them, hope this works for you.

Less wet/liquid on the base if possible?

Maybe a sprinkled bit of flour as that will help to soak up the excess

Good luck

I often find that problem too especially when using frozen pastry, one way I have found to combat this after blind baking, paint the base with egg white before the extra five minutes as it acts like a sealer, also I make sure my filling is not too wet.

Try using a slightly let wet filling, depending on what it is you are making you could also try putting something less wet on the base and the wetter filling on top of that.

I am a no hoper with pastry too. Can’t wait to see if someone can help.

I have never had this problem. Pre-made cases shouldn’t need blind baking. If using frozen pastry (like puff pastry), I make sure that the pastry is thawed out as much as possible. I then put baking paper on top and use either rice or beads to blind bake.
Maybe your oven isn’t hot enough when blind baking. Try about 200 degrees. Blind baking shouldn’t take more than 10-15min.