Hi Helen - Just a couple of hints that I've learned over many years of making pies.

I found that every time I've ever used a metal pie plate, the bottom crust does not brown like it does when I use glass pie plates. I always use glass.

Also, when I first put any pie in the oven, I have the oven temperature at 425 degrees, and bake the pie for 20 minutes at this heat, then turn it to 375 for another 25-35 minutes, depending on the types of pies. That helps to seal and brown the bottom crust.

I'm sure others here will have some more ideas - good luck

June