If you're not using a thickening agent in your pie (corn starch, instant clearjel, etc) then you may want to try it. The thickener will bind some of the moisture in the filling and help prevent a soggy bottom. Though, please keep in mind that eventually the bottom crust will absorb water from your filling. You can also try baking in a glass pan. Glass transfers heat very well (too well in most cases) and this will help to crisp your bottom crust. Jon@KAF

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