Your problem has several possible causes. For example, the oven temperature and position of the rack are important: pies need to be baked in the lower part of a preheated oven set to the temperature specified in the recipe. Fruit pies can also be affected by the fact that cooking causes fruits to release a lot of juice, which can soak the bottom crust. To avoid this, sprinkle about 30 ml (2 tablespoons) quick-cooking tapioca powder (such as Minit brand) on the crust. The tapioca will absorb the excess liquid and keep the pastry from getting soaked.
Help! My pie crusts always come out soggy on the bottom. My last fruit pie was a complete disaster. What can I do to get better results?