Use the right pie dish: glass, pyrex and ceramic are best because they heat slowly and evenly, producing an even golden brown bottom.
Bake on a hot sheet pan: Place a sheet pan in the oven while the oven preheats. When ready to bake your pie, set it directly on the hot sheet pan. This will help the bottom crust cook and brown more quickly.
Wait to add your filling: Once you mix fruit and sugar, it will start releasing liquid. Too much liquid causes soggy crusts. Preheat the oven, place the bottom crust in the pan, and have the top crust rolled out and standing by, and only then combine your filling. And then quickly finish your pie.