How to avoid soggy bottom pie crust
I made strawberry rhubarb pie with a crumble top. The bottom crust was very soggy, even though I baked it for 5 min. prior to filling. I always use store bought crust so I'm unlikely to do anything different along those lines. Is there any trick to keeping the bottom crust from getting soggy in a watery fruit pie? This almost always happens to me. BTW, the filling was thick, not watery when the pie was finished, so I meant watery in that the fruit is just naturally watery, like strawberries. I used flour and cornstarch to thicken the fruit part. Would maybe some butter on the bottom help?
I've heard all the arguments about how easy, better, etc. homeade pie crust is. I have made my own crust. But it's just not gonna happen much folks! ;) Maybe I need to stick to cobblers and crisps like I usually do.