Baking Pies...?!
Answers: When baking a pie, why is the crust doughy like on the bottom of the inside of the pie when done? Is there a way to bake it where it isn't like this?
Either try cooking it a little longer,or blind bake the bottom crust a few minutes, then take it out and fill it put the top on and bake.
The pie needs to bake longer. To prevent the top from over browning or burning, place aluminum foil over the top. Some places sell tin rings that keep the outside edge of the crust from burning. I'm not sure what kind of pie you are talking about, but I am an apple pie pro (after many disasters mind you). It has to cook for an hour+, follow the recipe guidelines. A brush of egg white on the bottom crust before you fill will also help to keep the bottom crust from being soggy. But you have to to bake it fully.
So cover the top crust with foil to keep it from overcooking while the bottom crust finishes cooking. It might even be better to start the pie off fully covered and then in the last 15 minutes uncover it so it will brown.
bake it longer
Crusts often need to bake longer or hotter than the filling. In many cases you are better off to bake the crust first, fill it, put a top crust on then bake the pie. Your bottom crust will turn out much better. The better crusts usually need something in them to weight them down so they don't bubble up during baking. You can buy chains and small stones for that purpose in cooking stores.
Try these:
Bake the pie on a lower rack in your oven. This will concentrate heat on the bottom of the pie and help the crust crisp.
Brush the bottom crust with corn syrup before filling.
Sprinkle dried bread crumbs or crushed cornflakes on the bottom crust before filling and baking
If the recipe calls for adding the filling while it's hot, don't let the filling cool before you add it to the crust.
did you try to blind bake the crust
that is placing beans in the pan and bake for a few minuets..
and then add the filling
Several things cause this.
First, your bottom crust might simply be rolled too thickly. It should be 1/8 of an inch thick or even a tiny bit less.
Second, you might simply not be baking it long enough or your oven heat might not be even. To avoid this, try to bake your pie as near to the exact center of the oven as you can get. Alternatively, bake the pie for half of the alloted time on the bottom rack, then move it to the top - or the other way around.
You might also consider the possibility that your oven thermostat is incorrect. In my experience, if the oven is more than a few years old the oven is quite likely to be cooking at the wrong temperature - which of course can greatly affect how long your pie really needs to cook.*
Finally, if you are using a custard type filling - either straight custard or one like pumpkin that contains eggs - those do tend to have a soggy bottom crust. There are a couple of ways to avoid this, that range from baking the filling in a separate pie tin and then sliding it into the baked pie shell to brushing the interior of the unbaked shell with slightly beaten egg white, then baking it for just a minute or two before you add the filling.
*You can check your oven calibration by hanging a manual oven thermometer (grocery, in the aisle with the kitchen gadgets, just a dollar or two) as close to the middle of the oven as you can get it. Set your oven to 300F and heat it until the "preheat" light goes out. Read the temperature on the manual thermometer & write it down. Repeat for 325, 350, etc. through 450 or so. With luck your oven will be a nice even 25 degrees or so off and you can simply compensate by setting the temp that much higher or lower than the recipe says. Otherwise you have a handy chart of what temp your oven really is when you set it for 350 so you can adjust accordingly.
bake the pie untill the crust is brown or check the temp on the stove with a thermometer before baking the temp maybe off Its happened to my stove.
After placing your pie crust in your pan, you should put your crust in the oven and "blind bake". Cover the pie crust with parchment paper (or aluminum) and then, on top of the parchment/aluminum, pour some dried beans, peas, lentils etc., and put it in the oven for about 20 minutes. Take it out and remove the pie weight you used, and pour your filling in then bake it at the amount of time needed. Your pie will no longer be soggy! =)