I avoid the soggy bottom crust by baking the pie on the bottom rack of my oven at 425° for 15 minutes and then lowering the temp to 350° for another 50-60 minutes or however long to finish baking the pie. I use pyrex glass pie plates. Additionally, I put the pie in the oven immediately after putting in the filling. Have the top crust rolled out and ready to go, fill the pie, cover with the top crust and put directly in the pre-heated oven.

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