Tweeted twitter.com/StackCooking/status/769617595104423937
2 removed request for discussion how common a taste preference is
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For some reason everone seems to love the standard pie crusts and want to get it either flaky or crumbly.

For me, both are equivalent to "dry and floury, and give me the same shills down my spine as nails on a black board".

Thus, I've rarely eaten any pie crust that I like, and neither know what to search for or how to proceed.

I could pretty much go with any kind of crust; chewy like flapjacks, hard like thin crispbread, or soft without being crumbly.

Am I alone in this respect?

Are any of the above choices actually used, and if so, in sweet or savory pies?

And in that case, what are they called?

For some reason everone seems to love the standard pie crusts and want to get it either flaky or crumbly.

For me, both are equivalent to "dry and floury, and give me the same shills down my spine as nails on a black board".

Thus, I've rarely eaten any pie crust that I like, and neither know what to search for or how to proceed.

I could pretty much go with any kind of crust; chewy like flapjacks, hard like thin crispbread, or soft without being crumbly.

Am I alone in this respect?

Are any of the above choices actually used, and if so, in sweet or savory pies?

And in that case, what are they called?

For some reason everone seems to love the standard pie crusts and want to get it either flaky or crumbly.

For me, both are equivalent to "dry and floury, and give me the same shills down my spine as nails on a black board".

Thus, I've rarely eaten any pie crust that I like, and neither know what to search for or how to proceed.

I could pretty much go with any kind of crust; chewy like flapjacks, hard like thin crispbread, or soft without being crumbly.

Are any of the above choices actually used, and if so, in sweet or savory pies?

And in that case, what are they called?

1
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Non-flaky non-crumble pie crust

For some reason everone seems to love the standard pie crusts and want to get it either flaky or crumbly.

For me, both are equivalent to "dry and floury, and give me the same shills down my spine as nails on a black board".

Thus, I've rarely eaten any pie crust that I like, and neither know what to search for or how to proceed.

I could pretty much go with any kind of crust; chewy like flapjacks, hard like thin crispbread, or soft without being crumbly.

Am I alone in this respect?

Are any of the above choices actually used, and if so, in sweet or savory pies?

And in that case, what are they called?