i've got to admit, too
flaky a pie crust is the most unusual complaint i've heard in a long time.
maybe you can post your dough recipe so we can take a gander at it.
also, perhaps the crust wasn't the matter at all. maybe the meat filling was just too juicy. fruit pies usually require flour or tapioca or some such starch to absorb overabundant juices. perhaps you could toss the meat filling with some bread crumbs or herbed croutons if you think this might be the culprit.