How do you prevent your pie crust from getting soggy?

Too add one thrifty note to the above replies: you need not toss the beans/rice afterwards. When you remove them from the crust, let them cool down completely and then you can save them in an airtight container or jar for future use. I've had a jar of 'pie weights' that I've been using for years now.

Dry lentils work very well as pie weights when you are making a blind bake crust.

The best way to prevent it is to "blind bake" the crust. Here's how to do it: heat your oven to 350. Line the pie dough (already in the pie pan) with a piece of parchment paper. Pour uncooked rice or beans on top of the parchment -- you want the rice (or beans) to be about a half-inch deep. Bake for 10 minutes. The crust should start to cook and very lightly toast on the edges. Remove the parchment and beans and let the crust bake another 5 to 7 minutes, or until the crust on the base of the pan no longer looks wet. Let the crust cool. At this point you can either add an uncooked filling and finish baking the pie, or a filling that needs no further baking.