I tried and it worked to prevent a bottom crust from being soggy by heating my tray for a few minutes before putting the pie on it and into the oven. While it heats, I place a 2" strip of foil around the crimped edge of the pie to prevent it from over browning. Then place the pie plate on the hot tray on the bottom rack for the first portion of baking time, usually at 425 degrees. Raise to the middle of the oven (when you take off the foil from the outer rim) and lower temp to 375 degrees. With a Pyrex plate, you can (very carefully) see that the pie is completely baked and lightly browned. Additionally, a small round of foil can be put on the middle of the pie if it seems to be browning too much; this can prevent overbrowning while the juices of the pie have time to thicken. Lots of compliments!

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