Congratulations! I’ve never made this in a food processor, good to know that you had success with it.
Firstly the pastry sides in the flan ring shrunk badly to about half their original height (it was chilled for an hour).
This has always, always, happened to me, even when the pastry was baked from completely, utterly frozen. I do three things: first, I build the sides a little higher than I want them to be after baking, making them go up and over the edge whenever possible. Second, I freeze thoroughly, and third, I make sure the weights at the sides during blind baking go all the way to the top of the side crust.
The sides tended to bake much browner than the base -
I think that having weights go all the way up the sides (I use dried beans) and using one of the large coffee filters helps, as the weights insulate the side and I fold the coffee filter over the edge so it acts like an edge protector.
The base was underdone - and a bit soggy - in spite of the pastry being pricked. I was using weights
This crust has three baking stages (p. 55): five minutes at 425, 15-20 minutes at 375, and then the weights and liner are removed and the bare crust is baked another 10-15”. Did you remember to do the last stage? With the last stage, go ahead and bake it until it is just about completely done, as most of these crusts don’t get much additional baking after this.