My fruit pie crusts always end up soggy. Any good tips for flakier crusts?!

Use butter and lard for the fat in the crust recipe, about half and half, and don't skimp on it. Drain the fruit after blending it with the sugar and letting it sit for a while. The sugar draws out liquid, not so much with apple but rhubarb can be very wet. Also make sure you use enough tapioca or flour or whatever you use to thicken the filling. You might want to use a different kind of apple. Some are very soggy when cooked. Look for a Mcintosh type, not a Delicious type. You can look up varieties of apple and see what they're recommended for. If they're recommended for baking, they'll tend to be drier and more tart and will make a better pie. Don't forget to cut generous vent holes in the top crust to allow as much liquid as possible to evaporate out while baking. Another pie baking trick is to use a "pie bird" which is placed in the centre and allows steam to escape with less boilover.

try adding a little of flour or corn starch to your filling it will thicken the juice and your crust wont get soggy

cook books

use pig lard, I know it sounds gross but trust me it's the best thing you can make pie crust out of (and I'm vegan lol)

Less shortening.

k2

Pour melted butter over the top