Recipe(tried): soggy pie crust

Marie,

Couple of ideas:

Once your pie crust is baked, let it rest for about 3 minutes, Then brush it with 1/2 an beaten egg white. Wait for the pie crust to cool completely, then procede with the fillings.

After the crust is cooled, brush it with melthed chocolate. Once the chocolate is set, it will become a shield for the fillings. for example, white chocolate is ideal for a banana cream pie (or other white coloring fillings.) While a dark chocolate brush can be used in a chocoalte pear pie.

I also once saw an idea for a blueberry pie that has filling baked together with the crust on the show, "Dessert Circus". It suggested using an equal part of castor (superfine) sugar and flour to fill the "unbaked" pie crust before adding all the blueberries. Then bake the whole pie together in a preheated oven at 180C (375F) for about 25-30 minutes. You don't add extra sugar nor using egg as you do with a custard filling. The berries will burst and mix with the sugar/flour mixture while being baked. Once the pie is baked, and cooled, brush it with a glaze like you do with all other fruit pies to prevent from the pie being discolored and dry, also giving it a beautiful shine at the same time. (I haven't tried the last one myself but it did look great on TV!)

Hope these tips help.