Why and when do you need to dock dough?
Doughs are docked to keep them from blowing up with steam while they bake.

Thus- you only do it in applications that you don't want blown up- like blind pie crusts. Puff pastry applications, for example, you usually do want to blow up so you will get a lot of light layers.

If you are baking a pastry with a filling then the filling will keep this from happening. If you are baking blind, even with pie weights, you should dock because the weights might not weight evenly and you might still get a bubble.