Shortcrust Pastry

Hello,

I am a new member to this forum and am very excited to be part of this international forum.  I have searched through the threads and cannot seem to find a duplicate of the same question to find the answer I am looking for.  Please excuse me if I missed it or did not look further into the history of the related topic.

I would like to state for the record, for those of you who do not have the time to check out my profile, that I am from South Africa.  I know that terminology/meaning between our countries will differ slightly.  I will use the most basic English to avoid any misunderstandings.  For example, our grocery store may mean a different type of store in America.

My question relates to pre made shortcrust pastry that a consumer can purchase in a supermarket / convenience store.

I recently used a pre made frozen shortcrust pastry because I did not have the time to make my own from scratch.  I blind baked it for a quiche using baking beans as one normally would.  I would like to know why,  after being blind baked, and then baked again for a further 30 minutes with its filling, does the pastry still taste and look uncooked on the bottom of the tart tin and have the texture of being uncooked?

I would be most grateful for any tips on preventing from happening, should the need ever arise to use such a pre-made convenience product again.

Many thanks in advance.

La Chefette xxoxx