Can I substitute refrigerated pie crust for frozen puff pastry in this recipe?

Question

I saw this recipe on foodnetwork it seemed fun and easy so I thought I would try it out. I messed up at the grocery store and bought refrigerated pie crust (the sheets of dough) instead of the frozen puff pastry the recipe called for. Will it be a diaster if i just use the pie crust?

Thank you

Recipe:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36800,00.html

Answer 1

both have their uses but different properties. I would go get the puff pastry to complete the recipe and while your there get some peaches and make a nice dessert pie to follow your meat filled pastry.

Answer 2

1

Answer 3

Thanks for providing the recipe link. After reading the recipe, it does appear that you can use the pie crusts and follow the recipe directions. The crust won't be as flaky or thick, but you CAN do this. (Think back on the thickness of any kind of pie you're familiar with.) It's like a miniature version of a Beef Wellington. I've made similar recipes and never used puff pastry. You can bake the patties in the pie crust using the time for a baked pie crust (unfilled). Or you can use the crescent roll instructions below.

I've used refrigerated crescent roll dough, too, and the results were great! To use crescent roll dough, you unroll the dough onto a floured surface and gently pinch the perforations together and gently roll it out a little. Then cut your pieces for your recipe and wrap the dough around just like your recipe suggests. I suggest that you adjust the baking time and use the amount of time for the crescent roll dough, checking it and adding a couple of minutes if necessary.

Either one will be good. And if you don't let on that you made an error in the crust, NO one will know and you'll be swamped with compliments!!!

Answer 4

Frozen Pastry Dough

Answer 5

It won't be a disaster, but the results will be a lot different. The pies will turn out denser and flatter than the recipe dictates.

Puff pastry dough actually contains many very thin layers of pastry, and each layer has a thin coating of butter in-between. The moisture in the butter vaporizes as the pastry bakes, causing that "puff" effect. Regular pie dough won't do that. However, it'll taste fine...it will just be flatter, and perhaps a bit tougher, than puff dough would be.

Answer 6

Crescent Roll Pie Crust

Answer 7

Should be close, but not as light and flaky as the puffed pastry dough. Didn't they have any in the frozen food section? You could also try phylo dough.

Answer 8

I personally stick to a recipe by the letter the first time I make it, so I would not try to substitute. Good Luck.

Answer 9

They are two different things. It could work, but the taste sensation won't be the same.

Answer 10

I don't think SO
I know I would never Know the dif.
And that YOU made it for me !!!
HUG!!!!!!