The best way to prevent the bottom of your pie crust from becoming soggy is to "blind bake" it. This means you bake the crust without the filling in it for roughly 10-15 minutes so that it can start to firm up and become golden brown. Cover the crust with tin foil and then line it with pie beads or a pie chain (or dried beans can work here too!) to prevent the crust from bubbling up while it bakes. Allow the crust to cool for 5 minutes before adding your filling and baking until the center has set. Voila, no more soggy bottoms! Kye@KAf

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