I have been making the following pie dough for a while (with great results): https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
Recently I made some rough puff pastry using this recipe (also great results): https://www.seriouseats.com/recipes/2014/06/fast-easy-short-cut-blitz-puff-pastry-recipe.html
What struck me as odd is that both the recipes and the processes are nearly the same. The puff does get bigger in the oven, presumably because of the extra folds. But this got me wondering: What is the defining difference between these doughs?
Why are pie recipes calling for puff pastry so uncommon?