its just so frustrating when the sides are golden and cooked the base is still soggy.
What do you mean by this?? It is near to impossible to have a "soggy" base if you are blind baking a simple short pastry. This begs me to ask the question what is your recipe that you are using?? How "soggy" is the pastry going in?? Short pastry is a simple pastry to do with NO ADDED extra ingredients. It is a three ingredient item. So if you can clarify this statement for us I am sure we can help a little more.
If your dough is pulling away from the sides the key is leaving some dough overhanging from the sides of the pan. I do not cut all the extra dough off from the tart shell before baking, but leave some extra. When the tart shell bakes, the dough shrinks. This is not a problem however, as there was extra dough left in the first place.
Short pastry is COLD flour, COLD butter pieces into the processor, quick spin in the processor until pea sized pieces. Pour out into a bowl then add your ICE water and then quickly pull together with your hands. Do not over mix. Pat together to form a LOOSE ball. Wrap in plastic wrap, pat down to form a LOOSE disk and put into the fridge for minimum 30 mins to chill thoroughly. Pull out of fridge when chilled and roll dough to proper size needed for tart pan. Press into tart pan, dock (poke holes into base of crust with a fork evenly throughout the base of crust) and then refrigerate (I freeze it) for minimum 30 mins. before baking. This colder dough will give you more control on the pastry shrinkage. As @Chefross has mentioned, cover the dough with a loose aluminum foil, add your weights on top of aluminum and bake first 15 mins at 350* like this. Then take aluminum and weights off and put back into oven to bake for another ~20 mins same temperature.
When you pull the crust out of the oven and while it is still warm, take a sharp knife and cut the extra crust that you left so that the sides wouldn't shrink as much and voila!! A nice evenly baked shortcrust!! Now go fill it with the good stuff!!
Never use glass dishes. Get an oven thermometer to know the proper temp inside the oven. Do not roll or press the dough so that it is uneven.
Not greasing your pan and using a non non-stick pan is also helpful because the dough hangs on better, so not greasing your pan is best.