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? 
Normally, pies are done with pie crusts, and they do have the crust types you describe.   But you can certainly add pie filling to some other type of crust and enjoy the result, if that's what you prefer. Typical doughs used for crusts would be:    millefeuille dough is the most common variant, sometimes also seen as direct substitution for people who don't want to spend the time making a pie crust.   different types of cracker crust. If yours is not moist enough, try adding a fruit puree - my mother has the greatest no-bake cheesecake recipe with pumpkin puree in the crust. I've only encountered them in sweet applications, but if you choose a salty cracker or even a blandish cookie with a bit of sweetness, you'll probably be able to make a good savory crust too a very thin yeast dough can also give you surprisingly good results, this moves into the direction of deep pizza for savory pies I have also had a wet chemically leavened batter in some cases (pot pie) which worked well. You cannot clothe a pan with it, you put a layer on the bottom, then the filling, and then a layer on top.  in countries where there is no formal difference between "cake" and "pie", I've eaten things similar to a fruit pie or a cheesecake, layered on a very thin (0.5 - 0.8cm) sponge cake layer or genoise.  Terrines are also "clothed" in dough. It is less crumbly than a shortbread crust, and together with the "weepy" filling, they are not dry at all.  Take a look at closed pastries from Eastern European origin, especially pierogi (Polish style is probably better than Russian) and kulebyaki   You can also forget the pie shape and look into baniza/börek/strudel type pastries. But be sure to use sufficient fat on them, or your dough will again feel very dry.   And then, you can always be creative and make up something on your own. For example, an overly broad crepe or American style pancake (use a broad paella pan on a sufficiently wide burner) for clothing a tin for a no-bake pie. Or make a strata instead of a pie, which uses bread slices. In the end, you can combine practically any dough with a filling, just be creative and see where it takes it.  