Tammy, in our experience, poking holes in the bottom of the crust during the pre-bake is an important step. Without it, the steam still wants to escape and will create bubbles and blisters in the weaker parts of the crust. A soggy bottom can often be the result of choosing a pan that doesn't conduct heat well. Darker-colored metal pie pans tend to become hotter, and transfer heat better, than stoneware, ceramic, or glass pans, and therefore brown crust more quickly. Every baker has his/her own favorite tricks for combating sogginess, and for more tips we hope you'll feel encouraged to read through some of the other comments here or give our Baker's Hotline a call at 855-371-BAKE. Mollie@KAF

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