Peach Pie Soggy Crust

I have used corn starch, flour, and tapioca as thickeners in the past. The flour is more likely to give you a soggy crust. The corn starch and tapioca give a similar filling (tapioca is starch, just not a powder). I usually sprinkle a little flour in my bottom crust after putting it in the pie pan. The biggest issue is that you don't know how juicy the peaches are going to be until you cook them. Cooking the filling and then putting in the crust eliminates that guess work. You may end up with a filling that is more like jello than the traditional juicy fruit pie. Too much tapioca in an uncooked filling may result in a dry filling. I like to mix corn starch and tapioca with raw peaches and sprinkle flour in the bottom crust and it usually is good. A soggy crust just means that you are going to get a juicy piece of pie.