Pie crust is considered a pastry.
Pastry is essentially a type of bread and so many different types exist that there is no one way to classify them. Their chief differences have to do with their fat, the type used, its proportion, and how it is introduced it into the flour.
The two main types of classification used here are: NONLAMINATED PASTRY, where solid fat is cut into the flour, or added as melted or liquid oil; or LAMINATED PASTRY, where solid fat is repeated folded into the dough using a technique called lamination.
Types of Pastry:
Shortcrust Pastry
Puff Pastry
Flaky Pastry
Rough Puff Pastry
Choux Pastry
Filo Pastry
Suet Crust Pastry
Hot Water Crust Pastry
Pate Sucree Pastry
While you're busy dreaming up delicious pies to serve at your holiday dinners Thekitchn.com thought they’d give you a tour of the part of the pie that sometimes gives us trouble (or nightmares): the crust!
At its most basic, pie crust is nothing more than flour, fat, and liquid. But if that's all it is, why is pie crust so notoriously difficult to make by hand? Let's take a look at Thekitchn.com.