Yesterday I caught the tail end of a public television program which I think was about food/cooking in Wisconsin. The woman featured on the program was making a rhubarb pie. She said after she places the bottom crust in the pie pan, she pours a half cup of sugar over it. She said the sugar will caramelize during baking and prevent the bottom crust from getting soggy. Has anyone ever done this? How does it work? Oh, one more thing---I think she said she preheats the oven to 450 degrees then turns it down to 375 when she puts the pie in.