Hi Helen, we have a few suggestions that we think together will improve your results. First, since you've had success using the pizza stone when it's lower down in the oven, give that a try when baking your pies. It sounds like this makes a notable difference in your oven and will help conduct the heat directly to the bottom of your crust. Second, try rolling out the crust a bit thinner next time. It could be that the bottom crust is simply too thick to bake all the way through, resulting in a soggy bottom. You can roll the crust to an even thickness and then press the bottom once it's in the pan, which should make the bottom a bit thinner and leave the sides slightly thicker. Last tip, consider using a metal pie pan. We've found that metal conducts heat well and even crisps the bottom of pies. We especially love this pie pan by USA pans because of the corrugated bottom. It allows for some air circulation and even baking. We hope that helps! Kye@KAF

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