Pastry not pricked enough
PIE HAS SOAKED CRUST
Temperature too low at start of baking
Filling too juicy
A glass pan or old dull or dark pan will give a browner, crisper undercrust
Avoid shiny tin or glossy aluminum pans for pies
Do not reduce temperature 25 degrees for pie when using oven glass, as you do when baking a cake
Chill unbaked crust before adding filling for custard or pumpkin pies
PIE BURNS AROUND EDGE OF CRUST
Temperature too high