In many fruit pies, the recipe states to bake at a higher temperature for the first few minutes, then reduce the temp for the rest of the baking time. That high temp will help bake the pie crust dough.
If you are setting the pie plate on a pan to catch drips, the pan will shield the heat from the bottom crust, so don't use a pan - at least not for the first few minutes of baking. A pie usually won't start dripping until well into the total baking time.
You could also try starting the pie on the bottom rack for the first few minutes, then transfer to the center rack.
Some pie bakers brush the botton dough with a beaten egg white and let it dry before adding the filling and baking. They say it forms a barrier of sorts against the moisture in the filling.
You could also try baking the pie crust for a few minutes, then add the filling and finish baking. You may have to put a pie crust shield or strips of foil over the outside edge of the crust so it won't burn during the last few minutes of baking.