Hey Bakers..

If a recipe calls for ‘pastry dough’, are they talking about ‘pie crust’?
What about ‘filo dough’.
Are these three inter changeable?

Uh, no.

Pastry dough is dough for…pastry. There are a variety of different recipies, but pastry dough is notable because you don’t add yeast, as opposed to pizza dough or bread dough. You do use pasty dough to make pie crust.

Filo dough is a particular type of pastry dough - it is very thin and used to make things like baklava.

The word “dough” is a bit redunant here. The doughy stuff is called “pastry” on its own. Well it is here in the UK anyway.

Pastry is defined by its “shortness” - how much fat there is in it. The shorter the pastry (i.e. the more fat in it), the softer and crumblier it is where it comes to being a pie crust. Less fat gives you more crispy, flaky pastry.

That said, filo is very specialized - I wouldn’t recommend trying to make it; you can buy it frozen from Greek and other delis.

Also spanakopita. Now I’m hungry for Greek.

Let me re phrase.
When a recipe calls for pastry dough,. can pie crust be used instead?

ltfire, as I thought I’d already said, “pastry dough” = “pastry” = “pie crust” (provided the pie crust is uncooked).

If you can give us some context it might be easier to reassure you.