A number of ways to avoid a soggy-bottom pie crust:

Pre-bake the crust. You'll need to do something to keep the crust from
bubbling up; you can weight it with dried beans or put another metal pie
plate inside the crust as it's baking. If you use weights, you'll
probably need to cover the edges with foil, or they'll over-brown before
the bottom is cooked (since the bottom is covered with weights). You'll
definitely have to cover the edges of the crust toward the end of baking
the filled pie. (A cooked crust will absorb less liquid.) You can also
"dock" the crust (and you'll want to dock the sides if you use weights
rather than another pan inside)--poke it with many small holes (every
1/4" or so) with a fork. This will decrease the bubbling up, though not
eliminate it. Experiment: docking alone may decrease the bubbling enough
for your purposes.

Put a layer of something relatively water-proof on the bottom of the
pie--thick jam is the most all-purpose. Egg white and then briefly
cooking (long & hot enough to set the white, but not long enough for the
crust to start to bubble up), though this will give a tougher bottom
crust. Depending on the filling, a thin layer of butter smeared on will
work, though in some pies this will result is a greasy feel to the
finished pie. (I wonder if a thin smear of mascarpone would work better.)

If at all possible, heat the filling before you put it in the pie. This
will speed the cooking, so that the crust can cook before it soaks
liquid from the filling. Pre-heating the filling usually means you can
raise the cooking temperature (and shorten the cooking time), which
gives a crisper crust.

Cook the pie on a hot baking stone, so that the bottom crust cooks
quickly. This takes some practice to avoid a burnt bottom crust--depends
on the temperature of the oven, but also the thickness and composition
of the stone. You'll probably want it on the stone at the start of the
cooking and then off it to finish.

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