Having trouble getting that perfect crust? Here are a few tips for preventing soggy crust.

1. Bake your pie on the lowest rack of the oven. You can either put it directly on the rack or a baking sheet (but make sure you preheat the baking sheet.)

2. Use a glass pie plate. Glass conducts heat more evenly and it gives you the chance to check the bottom of your crust to make sure it's actually done baking.

3. Blind-bake your crust. Most single crust pie recipes tell you to do this to avoid sogginess. Line the unfilled crust with aluminum foil and fill it with dried beans or pie weights. Bake until set then remove the beans and foil and continue baking until the crust is golden brown before you add the filling.

4. Brush a prebaked crust with a beaten egg during the last 5 minutes of baking before you add the filling. This forms a barrier between the filling and crust. You could also wait and let the pie cool and spread wth warm jam or melted chocolate to get the same effect and add some extra flavor.