Here’s a comparison and breakdown of your 3-ingredient puff pastry dough and your 4-ingredient

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1. 3-Ingredient Puff Pastry Dough

Ingredients:

2 cups flour

1¼ cups salted butter (chilled and cubed)

⅔ cup ice-cold water

Steps Summary:

Mix flour and water, then incorporate cold cubed butter.

Roll out and fold dough in thirds (laminating).

Repeat rolling and folding to build layers.

Texture & Use:

Flaky, airy, layered texture from butter lamination.

Best for: croissants, turnovers, palmiers, sausage rolls, tarts.

 

2. Homemade Pie Crust (Your Version)

Ingredients:

2½ cups flour

1 cup salted butter

6 tbsp cold water

½ tsp sugar

Steps (assumed standard method):

Cut butter into flour until crumbly.

Add sugar and cold water to form dough.

Chill, roll, and bake.

Texture & Use:

Tender, crumbly, slightly flaky crust.

Best for: fruit pies, quiches, pot pies, and tart bases.

 

✅ Key Differences:

Feature Puff Pastry Dough Pie Crust

Butter Technique Folded into layers (laminated) Cut into flour (no layers)
Texture Light, flaky, layered Crumbly, tender
Use Pastries, tarts, puffs Pies, quiches, galettes
Prep Time Longer (folding/rolling) Shorter