A moist filling can ruin the most beautiful pastry crust. Fortunately, there are some secrets to preventing soggy messes. Try one or several of these solutions for a crispier, flakier pie.
Brush the bottom and sides of the unbaked crust with melted jelly before filling it.
Sprinkle bread, cookie crumbs or cake crumbs on the bottom crust before filling the pie with fruit. The crumbs will soak up some of the juices during baking.
Brush the pie crust with beaten egg white. Bake for a few minutes or, if you have a prebaked pie shell, cook completely. The shiny "lacquer" will help the bottom crust resist moisture from the filling.
Coat the inside of an already baked crust with a thin layer of melted chocolate. Let the chocolate harden completely before pouring in the fruit or cream filling. Use white chocolate if you'd like a pale color.
Cut vent holes in the top crust to let steam escape during baking.
Use a Pyrex or ceramic pie plate, and place the oven rack in the lower third of your oven.