Puff Pastry vs Pie Crust

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I have been making the following pie dough for a while (with great results): https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html



Recently I made some rough puff pastry using this recipe (also great results): https://www.seriouseats.com/recipes/2014/06/fast-easy-short-cut-blitz-puff-pastry-recipe.html



What struck me as odd is that both the recipes and the processes are nearly the same. The puff does get bigger in the oven, presumably because of the extra folds. But this got me wondering: What is the defining difference between these doughs?



Why are pie recipes calling for puff pastry so uncommon?










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  • related : cooking.stackexchange.com/q/45360/67
    – Joe
    1 hour ago
















up vote
1
down vote

favorite












I have been making the following pie dough for a while (with great results): https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html



Recently I made some rough puff pastry using this recipe (also great results): https://www.seriouseats.com/recipes/2014/06/fast-easy-short-cut-blitz-puff-pastry-recipe.html



What struck me as odd is that both the recipes and the processes are nearly the same. The puff does get bigger in the oven, presumably because of the extra folds. But this got me wondering: What is the defining difference between these doughs?



Why are pie recipes calling for puff pastry so uncommon?










share|improve this question







New contributor




J Doe is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.



















  • related : cooking.stackexchange.com/q/45360/67
    – Joe
    1 hour ago












up vote
1
down vote

favorite









up vote
1
down vote

favorite











I have been making the following pie dough for a while (with great results): https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html



Recently I made some rough puff pastry using this recipe (also great results): https://www.seriouseats.com/recipes/2014/06/fast-easy-short-cut-blitz-puff-pastry-recipe.html



What struck me as odd is that both the recipes and the processes are nearly the same. The puff does get bigger in the oven, presumably because of the extra folds. But this got me wondering: What is the defining difference between these doughs?



Why are pie recipes calling for puff pastry so uncommon?










share|improve this question







New contributor




J Doe is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.











I have been making the following pie dough for a while (with great results): https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html



Recently I made some rough puff pastry using this recipe (also great results): https://www.seriouseats.com/recipes/2014/06/fast-easy-short-cut-blitz-puff-pastry-recipe.html



What struck me as odd is that both the recipes and the processes are nearly the same. The puff does get bigger in the oven, presumably because of the extra folds. But this got me wondering: What is the defining difference between these doughs?



Why are pie recipes calling for puff pastry so uncommon?







baking pie puff-pastry






share|improve this question







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J Doe is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.











share|improve this question







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J Doe is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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  • related : cooking.stackexchange.com/q/45360/67
    – Joe
    1 hour ago
















  • related : cooking.stackexchange.com/q/45360/67
    – Joe
    1 hour ago















related : cooking.stackexchange.com/q/45360/67
– Joe
1 hour ago




related : cooking.stackexchange.com/q/45360/67
– Joe
1 hour ago










2 Answers
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Really, the difference is the process -- full sheets of butter results in layers of the dough which allows it to puff up.



But it's a lot of work for a crust that's going to just be bogged down toppings. And if it's too flaky, it has no structural integrity -- it breaks apart as you're trying to eat it, making it pretty useless as a crust. That's part of why some pie crust instructions call for docking the dough and using weights if you're blind baking it.



Now, what you linked to isn't actually true puff pastry. It's what's called 'rough puff', where it's not quite as laborious as you're not dealing with a whole slab of butter ... but it still takes hours to make, as you have to keep it chilled down as you go just as you would normal puff pastry, so the butter doesn't mix with the flour before it goes into the oven. That recipe you linked to has over 4 hours of resting.



So, for something that's not going to functional as well as a pie crust, is the extra time worth it? I'd say no, myself.






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    The key difference is definitely the extra folds and the butter layer isolating the folded layers of dough.



    That layered structure of the puff pastry is what makes it, ehm, puff...






    share|improve this answer




















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      2 Answers
      2






      active

      oldest

      votes








      2 Answers
      2






      active

      oldest

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      active

      oldest

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      active

      oldest

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      up vote
      3
      down vote













      Really, the difference is the process -- full sheets of butter results in layers of the dough which allows it to puff up.



      But it's a lot of work for a crust that's going to just be bogged down toppings. And if it's too flaky, it has no structural integrity -- it breaks apart as you're trying to eat it, making it pretty useless as a crust. That's part of why some pie crust instructions call for docking the dough and using weights if you're blind baking it.



      Now, what you linked to isn't actually true puff pastry. It's what's called 'rough puff', where it's not quite as laborious as you're not dealing with a whole slab of butter ... but it still takes hours to make, as you have to keep it chilled down as you go just as you would normal puff pastry, so the butter doesn't mix with the flour before it goes into the oven. That recipe you linked to has over 4 hours of resting.



      So, for something that's not going to functional as well as a pie crust, is the extra time worth it? I'd say no, myself.






      share|improve this answer
























        up vote
        3
        down vote













        Really, the difference is the process -- full sheets of butter results in layers of the dough which allows it to puff up.



        But it's a lot of work for a crust that's going to just be bogged down toppings. And if it's too flaky, it has no structural integrity -- it breaks apart as you're trying to eat it, making it pretty useless as a crust. That's part of why some pie crust instructions call for docking the dough and using weights if you're blind baking it.



        Now, what you linked to isn't actually true puff pastry. It's what's called 'rough puff', where it's not quite as laborious as you're not dealing with a whole slab of butter ... but it still takes hours to make, as you have to keep it chilled down as you go just as you would normal puff pastry, so the butter doesn't mix with the flour before it goes into the oven. That recipe you linked to has over 4 hours of resting.



        So, for something that's not going to functional as well as a pie crust, is the extra time worth it? I'd say no, myself.






        share|improve this answer






















          up vote
          3
          down vote










          up vote
          3
          down vote









          Really, the difference is the process -- full sheets of butter results in layers of the dough which allows it to puff up.



          But it's a lot of work for a crust that's going to just be bogged down toppings. And if it's too flaky, it has no structural integrity -- it breaks apart as you're trying to eat it, making it pretty useless as a crust. That's part of why some pie crust instructions call for docking the dough and using weights if you're blind baking it.



          Now, what you linked to isn't actually true puff pastry. It's what's called 'rough puff', where it's not quite as laborious as you're not dealing with a whole slab of butter ... but it still takes hours to make, as you have to keep it chilled down as you go just as you would normal puff pastry, so the butter doesn't mix with the flour before it goes into the oven. That recipe you linked to has over 4 hours of resting.



          So, for something that's not going to functional as well as a pie crust, is the extra time worth it? I'd say no, myself.






          share|improve this answer












          Really, the difference is the process -- full sheets of butter results in layers of the dough which allows it to puff up.



          But it's a lot of work for a crust that's going to just be bogged down toppings. And if it's too flaky, it has no structural integrity -- it breaks apart as you're trying to eat it, making it pretty useless as a crust. That's part of why some pie crust instructions call for docking the dough and using weights if you're blind baking it.



          Now, what you linked to isn't actually true puff pastry. It's what's called 'rough puff', where it's not quite as laborious as you're not dealing with a whole slab of butter ... but it still takes hours to make, as you have to keep it chilled down as you go just as you would normal puff pastry, so the butter doesn't mix with the flour before it goes into the oven. That recipe you linked to has over 4 hours of resting.



          So, for something that's not going to functional as well as a pie crust, is the extra time worth it? I'd say no, myself.







          share|improve this answer












          share|improve this answer



          share|improve this answer










          answered 1 hour ago









          Joe

          57.9k1098280




          57.9k1098280






















              up vote
              0
              down vote













              The key difference is definitely the extra folds and the butter layer isolating the folded layers of dough.



              That layered structure of the puff pastry is what makes it, ehm, puff...






              share|improve this answer
























                up vote
                0
                down vote













                The key difference is definitely the extra folds and the butter layer isolating the folded layers of dough.



                That layered structure of the puff pastry is what makes it, ehm, puff...






                share|improve this answer






















                  up vote
                  0
                  down vote










                  up vote
                  0
                  down vote









                  The key difference is definitely the extra folds and the butter layer isolating the folded layers of dough.



                  That layered structure of the puff pastry is what makes it, ehm, puff...






                  share|improve this answer












                  The key difference is definitely the extra folds and the butter layer isolating the folded layers of dough.



                  That layered structure of the puff pastry is what makes it, ehm, puff...







                  share|improve this answer












                  share|improve this answer



                  share|improve this answer










                  answered 1 hour ago









                  zetaprime

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