Choose a glass pie plate or metal pie plate with a dull finish. If your pie pan is shiny, you might need to bake the crust a little while longer for more browning.
For double-crust fruit pies, cut slits in the top crust to allow steam to get out. The escaping moisture will help prevent soggy crusts.
Bake your pie in the lower third of the oven. This will allow the bottom crust to become crisp while the top shouldn’t get overly browned.
Brush beaten egg white or whole egg onto the sides and bottom of pie shells (for single-crust pies).