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I ADORE pie crust and could always forego the filling. My perfect pie? A baked crust with just a touch of jam or jelly on it.

Love, love, LOVE a good crust. Minutes ago I was in the middle of rolling out raw pie dough for chicken pot pie, actually, and had to make an additional 1/4 batch to replace what I'd been nibbling.

When I was a kid and my mom made pies, she would always take the scraps of pie dough and sprinkle them lightly with sugar and bake them. For me, that was and still is, the best part of the pie. If I get pie, I eat the goo first, and leave the crust for last.

My favorite treat as a child was the scraps of pie dough my mom would bake for my brother and me. No sprinkle of sugar or anything...just unadorned pie crust. Yum!

With fruit pies, I'll pick out the fruit chunks (put them back in the pan for family members who do like it) and eat just the goo and crust too. Sooooo yummy warm with some melting vanilla bean icecream. I really just don't like the texture of baked fruit.

I think if most pies had half the amount of filling, they would be perfect. The one exception is pecan pie which I will happily eat in almost any state.

I always always make a double crust recipe. It's not so much about the filling vs crust to me (though I do love a good crust), it's about the ratio of it all.

If I only eat the crust, it's because something went wrong with the filling.

The crust is the best part! I intentionally put in less filling for the pies I bake just so I have a higher crust to filling ratio.

I really dislike regular pie crust, but give me a good graham cracker crust and I will eat the whole thing.

Ditto what a lot of you have said - roll out those scraps of leftover pie dough, butter it, add some cinnamon sugar, bake it, and it will be messily devoured in seconds, accompanied by glasses of milk. Although I do love me my fillin'.

Blech. Pie crust was the one thing I would never get in trouble for leaving on my plate, but only because my mom wouldn't eat them either.

My grandfather, whose parents died when he was quite young, grew up with two elderly great aunts. The great aunts loved their pie filling but hated the crust and being thrifty frugal spinsters who would not let anything go to waste, forced my grandfather (poor lad), to eat their crusts. Thanksgiving, Christmas and Easter were the only times a pie was allowed into his house. He never ate a bite of pie as an adult. Quite frankly, as a little kid, I didn't mind--Gramps was a dairy farmer who believed in supporting his living and had ice cream from Dairy Lea for dessert twice a day and two milkshakes a day. I loved that huge icecream freezer!

just a few weeks ago, I pulled a pie crust out of the freezer, rolled it out, slathered peach preserves on it, folded it over and baked it. Gooey goodness and flaky pie crust. god it was so good.

your mom is brilliant and she and I would have one naked pie if we ever got together!

Pie crust lover here!

I love crust. Chicken soup with a puffy pastry on top is not chicken pot pie. It must have a bottom crust!

YES, I love pie crust. I loved that this subject came up. I love making a pie crust and making a simple jam tart by spreading a little jam over it and baking, Growing up in England we adored jam tart with warm custard. My favorite dessert.

I leave the crust behind. I'm a cake person, really.

i love the rawness of pumpkin pie crust underneath the cooked filling. LOVE IT.

I thought I was the only one. Mmmmmmmmmmmm...pie crust!

When my mom *made* those little frozen pot pies, it was such a kid treat. I especially love the crunchy crispy edges,

Want. Right now.

I love pie crust, but I'll only eat around the filling if the filling isn't something I like, like fruit pie filling that feels more like jam with corn syrup added. With a good pie, I can eat the crust and the filling together, although I'd be lying if I said I didn't love that end piece with the extra bit of crust just that much more.

@Luna--you were probably pulling my vegetarian leg, but by 'Turtle Pie' I meant the 'pie' version of chocolate turtles--usually some combo of nuts, chocolate, and caramel (and sometimes cookie dough) baked in a pie shell.

@everyone--I wonder why people don't try just baking apples, no sugar in a pie crust. That is the type of pie I like--I think I may try that, just baked apple, some cinnamon and nutmeg. Pumpkin as well.

Yes. So much so that every T-Giving, I mix a batch of Rose Levy Beranbaum's Cheddar Pie Crust and make cookies out of it. I use gingerbread cooky cutters, brush with egg wash, sprinkle with turbinado sugar and bake. I started this tradition years ago after having made apple pie with the cheddar crust. I had leftover crust and made a few cookies. My daughter loved them and insists every year that we have them.

I generally eat the two parts separately, saving the best part (the crust of course) for last. Then I'll go around the table and ask everyone else if they're going to eat their "pie bones"!

Crust is a boat and filling is the reason for the pie!
But;; I enjoy crust part more than filling. well I actually like eating filling and crust seperately and it all comes together eventually anyway:)

i love pie...filling, crust-all of it.

i get weird with cake tho-leave off the icing entirely & just let me at the cake itself.

Depending on the fruit, I will often leave a little mound of filling untouched and polish off the crust - I like a less fruity crust-to-fruit ratio in my bites. Mmm... crust.

When we were young, my grandmother always dusted the pie crust with cinnamon sugar and baked them. Those toasty, crispy, lightly sweet bites were always my favorite part of the pie making process.

I also love pie crust and save it for last. On the rare occasion that my mom made pies from scratch, she'd roll out the scraps and do the sugar/cinnamon thing as a few people above described. I liked that better than the pie.

I heart pie crust. I usually eat the fruit filling first leaving the pie crust to enjoy last. When I have leftover pie dough scraps, I end up putting dabs of Nutella in and making mini turnovers.

@PommeDG: Yeah, she was....I talked to her on the phone yesterday afternoon before I wrote this post. (Can't say I have a recording of the conversation, but my coworkers overheard me.) After she told me how much she liked crust and how not into filling she was, I said something like, "Uh mom, people usually like to eat both together," and she she responded with surprise. Not that she doesn't understand that people tend to eat both together, just that her tolerance for sweetness must be so low that she's surprised most people enjoy the fillings, or something like that.

@PommeDG: Knowing Robyn's mom personally... yeah, this conversations definitely happened.

I loooooooove pie crust unplugged, especially hot, with a glass of ice cold (whole) milk. I usually make a two crust recipe even if I just need one for a pie so I can have a special treat.

I think whoever said "maybe crust haters are used to store bought crusts and never had a scratch crust" might be onto something. Well-made scratch crust...OMG, nothing like it. And you KNOW that someone making a scratch crust would not waste such a labor of love on acky Sandra Lee canned filling.

i could never resist fruit pie filling! But, that being said, i used to make little pie crust cut-out cookies for an old boyfriend. He loved them - they were little, flaky bits of goodness that were covered in cinnamon and sugar. Good alone, with milk, or sprinkled over ice cream... mmmmm :)

This sounds exactly like my Asian family. Everything is "too sweet! too sweet!" We also scrape most of the frosting off cakes. I'm a savory kind of gal, but my favorite sweet pie is when the fruit filling is a bit tart.

I also am a "good" crust junkie. When my mother made pies she always had enough scraps left to make what we kids called piewheels. She would roll out the scraps into a rectangle shape, put a layer of butter then brown sugar and sprinkle with nutmeg & cinammon. It was the rolled up on the longer side, edges pinched and cut into little rolls. These were baked until golden brown & bubbly. I cannot make a pie without a few piewheels to snack on while the pies finish baking. Even friends ask me to make them.

I also love the pastry snails made from leftover dough, butter, sugar and cinnamon. I like crust, but not the bottom soggy crust. Usually pick around it and leave it behind. Lately I've been making little tarts and putting just a dab of whatever homemade jam or jelly is around. I use less sugar so the fruit flavor is more pronounced. Good way to clean the refrigerator out of too many jars with just a dab in the bottom. I've also used guava paste and quince paste with good results. I have silicone tart pans and a tart tamper gadget that takes the work out of pressing the dough in place. It really works! Can't live without it now. Here is my dough recipe. It exactly fits two 12 cup tart pans and I whip it up in the food processor. A fast sugar pastry fix!
JAM TARTS
6 tablespoons butter
1/3 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1 cup unbleached flour
1/4 cup whole wheat pastry flour
1/8 teaspoon salt
Cream butter and sugar. Add yolk and vanilla. Mix well.
Add flours and salt. Mix just to combine.
Pinch off about a tablespoon of dough, roll gently into a ball and press into tart mold.
Fill with a teaspoon of jam or jelly.
Bake at 350 for 9 to 11 minutes. The edges should be very lightly golden.
Cool on rack. Make a pot of tea and try not to devour them all.