question about pastry doughs
After reaching middle age completely unable to produce an edible pie crust, I had an ephiphany, realized what I had been doing wrong and was finally able to bake really good pies. In the process I learned that there are essentially two types of pie crust doughs: flaky (from classic American through to puff pastry) and crumbly (pate sucre?). I developed my own way to do each and prefer to use my own methods/recipes rather than what might come in a pie or tart recipe. My problem? Recognizing which is which, in a recipe, so I can substitute my own. It would be great if the recipe itself specified, but typically they don't. Can anyone help me know one from the other? is this even a thing?