Perhaps your post might be better titled "What baking process should I use?". If you have everything mastered but the crust consistency, that's still a huge gap.
IMO, for two crispy layers, you should be par-baking the crusts, then assembling the pie to cook at a lower and slower time. Thats the only way I can see to produce what you are describing.
That said, any additional information you can provide will help us to help you. Such as oven type, stone type, dough recipe, times and temps.