Soggy bottom pie crust...

It could be several things. Are you making them from scratch or buying them already made? If they are already made, perhaps to much liquid in the filling. If you are making them, perhaps to much liquid in the dough or the wrong kind. I know this sounds crazy, but I put a teaspoon of lemon-lime soda in mine and they come out light and flaky.

i make pies all the time and i must say that this happened to me as well. Prebake your crust and let it cool completely before filling. Also, I noticed that when i make an apple pie the apples must be pretty dry before I put them in or the bottom falls out!! I'll let them sit in the strainer after they are all done (i usually peel and slice them and them stick them in some lemon juice) and then toss them with some flour and brown sugar. when they cook, they get all liquidy anyway. liquidy is a word... right? anyway, I hope this helps, good luck with your pies. but you can always say that it was a cobbler if they still fall apart :)

If you are using pre-made crust, there are a few things you can help to make the bottom crisp. Some people like to pre-cook their crust a little bit before adding the filling. If you do this, make sure you use a fork to poke it a few times to prevent air bubbles. Some people even use weights (though I'm told dried beans are fine too) to keep the proper shape of the crust when doing this. I've never found the need to pre-bake the crust however because I will start cooking my pie at a really high temperature (450 degrees) for the first bit of baking. I find that this crisps things up pretty quickly and then I'll cook the rest of the time at 350 degrees. When I first read about this method, I was so sure that my pie was going to burn, but it came out just fine. I just took a leap of faith because I got the recipe from Emril's website. The website says cook 40mins at each temp, but I didn't cook it that long. I just took it out when everything seemed golden brown and the filling was bubbling.