Corrie, choose a darker-colored metal pie pans that will more readily conduct and transfer heat (rather than stoneware, ceramic, or glass which can take longer to heat). The metal pan will help your crust brown more quickly and prevent it from becoming soggy. You can also try brushing the bottom of your crust with an egg wash and pre-baking the crust before you top it with any filling. This is known as "Blind Baking," and we have a helpful blog written about How to Blind Bake Pie Crust: Pre-Baking Yields Perfect Results. I hope this helps! Kye@KAF

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