Roxane, this is not an uncommon conundrum! However, it's an easy fix. Try blind baking your crust--pre-bake it filled with pie weights or dried beans--bake it all of the way for cream or custard pies, and just some of the way for other pies. It will help keep it crisp instead of soggy. You can also brush the unbaked crust with an egg white and water mixture. This basically creates a seal between the crust and the pie filling, helping ensure a limited amount of sogginess. Happy baking! Bryanna@KAF

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