Ever since I was a kid, I always heard the term "flaky pie crust" and how we should aspire to create one.  I remember commercials for Crisco extolling it's virtues as being the perfect ingredient for a flaky pie crust.  I remember flipping through magazines and seeing ad layouts for Wesson Oil as being the best for a flaky pie crust.  But, for the life of me, I've never known WHY a flaky pie crust is so desirable.

Personally, I don't like all those "crumbs" falling off the crust when I'm eating a piece of pie.  They're not only messy, they're more work when I'm trying my darnedest to consume my pie!  LOL

So, I ask again.  Why is it so great to have a flaky pie crust?  Is it just to see if people really CAN achieve one?  Is a flaky pie crust the Holy Grail for pie bakers?  Please....  enlighten me!   LOL