Your soggy pie crust is something that commonly happens with custard fillings or fillings that impart moisture to the bottom crust which prevents them from baking thoroughly. Next time, use a method known as "blind baking" your pie crust. Preheat your oven according to your recipe's instructions. Then, take your unbaked pie crust and pierce it all over with a fork. Line it with aluminum foil and fill the foil with about 1/2 of rice or dried beans (this prevents the crust from puffing up). Then, bake the crust for about 10 minutes. Remove it from the oven and allow and allow it to cool a bit. Then you can add your filling and return it to the oven to bake. You'll never have another soggy bottom crust if you do this.
Good luck.