Some pie crusts provide a delicious savory contrast to the fruit filling. Others are kinda blah. I guess the fat used makes a big difference. I don’t know if Mom used lard or Crisco but the crusts were real good.
Yes, always, and the best pie crust IMO is made with just butter for the fat.
Always. I’m surprised to find out that there are people who don’t. I don’t think I’ve ever seen that.
I tend to skip the crust that is burnt.
Yes, but I often trim off the 1/2" crust edge/rim which turns brown and don’t eat that.
Depends on the pie and the crust.
Most pre-made savory pies (pot pie, make from frozen quiche, etc.) have lousy crusts, made with more hydrogenated oil than bears thinking about and still manage to be a crumbly flavorless mess. Toss 'em.
Pre-made sweet pie crusts are occasionally saved by extra sugar or butter, but like a lot of things, it depends on the maker - and the crust is almost always a place to skimp.
If it’s pre-made but NOT mass produced though, it really depends on who’s doing the work. I will gladly eat the crusts of any pies from the local place down the road from me, but a number of places that claim to do “in-house” baked pies taste the same as frozen pie crust straight from the local Kroger!
Homemade sweet and savory pies, hell yes I eat all the crust, whether it be a lovely flakey savory crust with layers of cold butter, or a sweet crust based on a tart (the most common options).
Why buy a pie in the first place, if you’re not going to eat the crust? Why not just get something else?
Legitimately took me a moment to realize why this wasn’t followed by what the hydrogenated-oil-laden bears were thinking about.
Of course I eat the crust.
If you don’t like pie-crust then why eat pies at all? Why buy a pork pie and leave the crust? Just buy pork instead. Why buy an apple pie and leave the crust? Just have apple sauce.
Oh, yes, a good crust is a must! When you buy a pie that is in a plastic container, crust inevitably chips off and falls into the bottom of the container. If I cut a wedge, I remove the tin containing the pie so I can pour whatever crust is at the bottom of the container onto my dish. 
I don’t eat the crust, the dogs want it.
Ooh, the toasted part is the best part!
This is pretty much my position. Although my apple pie filling has distinct slices with a little tooth, when i have good apples. It’s very different from apple sauce, even ignoring the spices.
They’re lucky to have you, otherwise they’d be sad dogs. LOL
I’m more of a fan of savoury dishes myself. Steak and Kidney, for example. Though in that case I prefer a Steak and Kidney pudding, as it’s called in the UK.
We no longer have dogs (I prefer to say that we’re “between dogs”), but when we had them, we would NOT give them any kind of crusts because they made the dogs fart SO MUCH!
QFT!
A good crust is the best part. Granted, most of the pies I eat are ones I made myself, so I know the crust will be just the way I like it.
I have encountered disappointing crusts in other people’s pies - soggy, chewy, tasteless crusts. Those I won’t eat.
If my apple pie filling was apple sauce I’d also be really excited to eat the crust.
I agree. An unbrowned crust is a sad, sad thing.
Pie crust is a deceptively easy recipe.
It seems so simple. But, boy can you mess it up.
I practiced and practiced til I got what was a pretty good crust. I use half shortening and half butter. Any good recipe will do. I spend a long time cutting in the fats. A very important step, you cannot skip it or fudge it.
Another important part is refrigeration before and after you roll it out. Very cold crust bakes better.
That’s my experience.