Pie crust gurus HELP ME!!

Okay... I make pie crusts or even use ready rolled ones.  One thing I hate is mushy crust.

Which almost always happens when I make pumpkin pie.  Is there a trick I don't know to get a nice crisy crust on the bottom that will stay somewhat crispy after a few days?

Is it all a pipe dream?

Should I try baking it blind for a few minutes?  I worry about this as custard pies usually have to bake a long time...and even with a foil cover on the edges I worry it will brown to much.

i've prebaked my crust for about 8 min....and then poured my filling in.  it's helped.

I also bake blind first.  Otherwise I find it's a soggy mess. 

I've also heard that if your pie pan has a shiny finish on the bottom it can result in a soggy crust.  You should use a pan that has a matte finish, or use parchment on the bottom of the pan.  I've never tried it, but I've heard it on several cooking shows and the almighty Martha as well has said this.  So it MUST be true!  hehehe 

~Liza

Definitely pre-bake, you can weigh down the crust with beans or something to keep it from puffing up.  I've traditionally used a clear glass pyrex pie dish, and that works well ofr pumpkin pie with crisp crust.

Last year we prebaked, in a pyrex, and it worked well.

anyone try the saxby shortcrust pie crust.  it's the only premade pie crust i can find in tesco, waitrose.  is it any good?