I have tried twice to bake a double-crust Blueberry pie in my convection oven with poor results both times. The crust comes out hard as a rock (homemade crust, not store bought). After the first attempt, I tried again adjusting temperature and time, but the results were still poor.
As you know, berry pies require high heat for the berries and sugar to interact and produce a filling that is firm and not watery. Since the filling is inside the crust, it has to cook too long at a high temperature for the convection oven to "not" overcook the crust.
When I make the same pie in the regular oven, it turns out perfect every time. So I have sworn off baking fruit pies in the convection oven. I also find that it dries out foods that have to cook more than 30 minutes or so.
If yours is a convection/microwave type of oven, then be sure you don't have the control set to "mix" when you make chicken wings. Microwaving meat has always been undesirable to me as it makes the meat tough and chewy. My oven has the option to cook with convection only, microwave only, or a "mix" of convection/microwave.
The convection seems to work best for me when roasting meats or baking a covered casserole (so it doesn't dry out). I doubt I'll ever attempt to bake a pie in there again. I have looked all over the Internet and can't find any good advice about how to solve the baking problem with fruit pies.