To prevent the bottom crust of fruit pies from getting soggy, use a process called "blind baking." Blind baking is baking the crust before adding the filling. Place foil or wax paper on top of the pastry, and weigh it down, making sure the crust sets in the oven.Continue Reading
Before pre-baking the crust in the oven, lay wax paper or foil on top of the crust, and weigh down with uncooked rice or beans.
Place the weighed-down pie crust in the oven, and bake. When the edges of the crust are golden brown, remove the weight, and leave the pastry to bake alone.
Once cooked, the bottom of the crust should be dry and flaky. This shouldn't take more than 20 minutes. Remove the crust from the oven.