My grandma always says to make a bed for your filling. In addition to their suggestions, I would try adding a tablespoon or two of flour or sugar to the bottom of the crust before adding the filling. I also use a glass dish and never have this problem. I also don’t add the filling until I’m ready to pop the pie right into the hot oven. Don’t let it set with the filling soaking into the crust. Another thing I do for juicer pies, like berry, is to cook it at a higher temp for the first 15-20 minutes, then lower the temp back down to the original temp for the rest of the baking time. (I also add foil or a baking ring to the top of my pies when I lower to temp to ensure the top crust doesn’t get too brown. Happy baking!

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