What might cause a soggy bottom crust in pies?

A soggy bottom crust in pies can result from several factors, each contributing to the structural integrity and moisture levels within the pie. Using too much filling can overwhelm the crust, causing it to absorb excess moisture and become soggy instead of remaining crisp.

The type of dough used also plays a crucial role; for example, dough that is too flaky or not properly blind-baked may not hold up against the moisture released during baking or from the filling.

Additionally, pouring hot filling into the crust can lead to steam being trapped, which increases the moisture content in the crust and contributes to a soggy texture. Therefore, each of these reasons can either independently or collectively lead to a soggy bottom crust, making "all of the above" the most comprehensive answer. Understanding these factors is essential for achieving a well-baked pie with a crisp and durable crust.