I have been experiencing soggy bottom syndrome on my double crust pies for a while now, and I know that it is not necessary. I do "everything" right, I bake in an oven that has preheated for 45 minutes to an hour, on a baking stone, in the bottom of the oven. I use a clear pyrex pan to monitor, yet I have never NOT had a soggy bottom. I have also always used the Vodka Pie Crust method that CI suggests.
I now suspect that this may be the culprit in soggy bottom syndrome. Yes, the vodka is supposed to evaporate during cooking, but in the bottom of a double crust pie, there's not really anywhere for the liquid to go. I figure that with a traditional crust, you use less liquid, and less liquid needs to evaporate. With a vodka crust, despite half of the liquid being vodka, you still have twice the liquid of a normal crust, thus the need for twice the liquid needing to evaporate. Is my supposition reasonable?
I am at a loss in terms of what else I need to do in order to ensure that my double crust pies do not end up soggy. Any suggestions?