Non-flaky non-crumble pie crust
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.