Recipe(tried): Pie Crust Baking Tips (re: Soggy pie crust problem)

Pricking the crust of a fruit pie isn't generally necessary. That's done mostly when the crust is baked unfilled.

You're off to a good start by using a Pyrex pan. Pyrex conducts heat evenly, and you can see how brown the crust is getting (or isn't getting).

Beyond that, pie crusts needs a well-preheated oven. Preheat to 450 for at least 20-30 minutes before placing the pie inside. Immediately lower the temp to 350 , which should allow the bottom to bake thoroughly before the top gets done.

Also, bake the pie low in the oven, in the middle lower third of the oven cavity. If the bottom crust gets fully brown before the top crust does, move the pie to the top middle third of the oven during the last 10-15 minutes of baking time.

If you have a pizza stone, you can try baking the pie on it. It should be preheated along with the oven. If you have no stone, you can get inexpensive, unglazed terra cotta floor tiles from a home center and use those the same way. Put them directly on the oven rack. Either the stone or tiles can be covered in foil before heating to prevent boil overs from burning onto them.

Fruit pies don't store well in the refrigerator; the crust will soften and become wet. So if by chance you're baking in advance to serve later, store them at room temperature. I have to say though, that pies baked the day before serving won't be at their peak no matter how they're stored.

Hope this helps and that you have a Happy Thanksgiving!