Soggy pie crust saga: 4 hours of fight or just leave it alone?

I tried to make a berry pie last Saturday and the bottom crust came out raw and gluey no matter what I did. I baked it low, then high, then draped foil over the edges, and it still looked like sad dough. It took me 4 hours total to admit the pie was a lost cause, but my friend says I should have just pre-baked the crust for 10 minutes first. Has anyone else spent way too long wrestling with a wet filling and a stubborn oven, or do you have a trick that actually works?

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