No, putting a pie directly on the bottom of the oven is not recommended as it can lead to uneven baking and potentially burnt crust. It's important to create a barrier between the pie and the oven rack to allow for proper air circulation and heat distribution.
To brown the bottom crust and prevent it from getting soggy, you can try a few techniques:
Preheat a baking stone or pizza stone: Place the stone on a middle rack in your oven and preheat it for at least 30 minutes. Once the stone is hot, place the pie on a baking sheet or pizza peel, then transfer it onto the hot stone. The stone will absorb moisture and provide even heat distribution, resulting in a crispy bottom crust.
Use a preheated baking sheet: Preheat a baking sheet in the oven for about 10 minutes. Then, carefully place the pie on the hot baking sheet and return it to the oven. This method helps to heat the bottom of the pie more effectively and promote browning.
Adjust oven temperature and placement: If you find that the bottom crust is consistently soggy, you can try increasing the oven temperature slightly or placing the pie on a higher oven rack. This will allow the heat to reach the bottom crust more directly, aiding in browning and reducing sogginess.
Remember to follow the baking instructions provided with your specific pie recipe, as different types of pies may require slight adjustments in temperature and baking time.