I don't know what is up with my piecrusts lately. I usually use the boxed mix like Betty crocker, or Weis brand. I roll them thin. I tried apple and pumpkin. I put on middle shelf in oven. Usually turn it up to 425 for at least 10 minutes preheated oven too! and then turn it back to 350-375 for over an hour. The top browns great and it looks like it is brown on the bottom when I take it out, but then it is doughy-like it isn't done. I use glass pyrex and one time I tried a teflon coated pan. What am I doing wrong? I am not good with making my own pie crusts, as most times they get too tough. Any suggestions appreciated. Thinking I would maybe try buying bought frozen or pillsbury for Thanksgiving, but the boxes are so much cheaper. Thanks!

I rarely make pies, but I heard that a light coating of beatened egg white before adding the filling prevents a soggy crust. I just read this article about Pres. Obama's chef and pie baking.
Obama's "crustmaster" shares his pie recipe | jconline.com | Journal and Courier

I always bake my pies on the bottom rack of my oven. This seems to help make sure the bottom crust is done when the top is nice and brown.

Thanks! I will try that for tomorrow night when I bake two more pies. I had tried two other ones and switched from the pyrex to the tin type and it had gotten slightly better, although still not quite right. Maybe this will do it. My oven is perfectly fine. It is just me-LOL!

I agree. This is what I do too.

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