A question for the pie enthusiasts here

[Warpy]

2. You can do a couple of things

You might want to do a partial prebake to compensate for the amount of time it takes heavy cast iron to heat up The top is cooking while the bottom is sitting in an unheated pan.

Another thing you can try is "pie dust," a light sprinkling of a half and half mixture of flour and confectioner's sugar before you put the filling in, it can sop up some of the moisture that otherwise would have gone into the crust and given you a soggy bottom.

And if you still get a soggy bottom, sigh and think about buying a boring pie tin. The presentation would suck, but maybe the bottom wouldn't be soggy.

Or just take it all philosophically and historically. Pie crust was invented in a time before oven safe ceramic casseroles. A tasteless crust was made and stuffed with a variety of meats and fruits, Savory gelatin was generally poured over all and the crust sealed and put into an oven the bread had just come out of. Such pies were often eaten cold, after the gelatin had set, and the crust was discarded. Any that had sopped up juices and flavoring might have been given to the poor. Mostly, it was broken up and fed to farm animals that would eat it. See? Nobody is meant to enjoy the crust, so your soggy bottom is historically correct. Besides, there's always next year.