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.

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

And in that case, what are they called?
What you are looking for is typically considered a kitchen mistake:
Overkneading.

Not-so gentle handling of the dough and some kneading plus a bit more eggs or a dash of milk will add density.

There is actually one special use case where bakers go for that more elastic and less crumbly dough: Cornish Pasties
Straight from the Cornish Pasty Association, comes this recipe.