Whenever I cook a pie I find that the pastry for the base of the pie never cooks through properly while the pastry on the top and sides of the pie cooks through just fine. How do I get the pastry base to cook through properly without burning the pastry on the top?
Constance nailed it. I would add that you brush the inside of the pie shell with egg-wash, and then blind bake the crust for a shorter time (for like 5 minutes or so) in a hot oven. This will set the egg, which then acts as a barrier against the filling moisture. That will also help the bottom crust cook more evenly.
Seeeeeeya; Goodweed of the North
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