I have made a few pie from scratch and I am wondering if there is any additional ingredients that differentiate the to. Or is a croissant basically a folded pie crust coated with maybe some butter , and desert glazes like sugar , chocolate ...etc
And if the ingredients are the same then is the cook time and temperature normally the same.
It is rolled, spread with butter, folded over, rolled again, spread with butter, this is repeated numerous times to create the signature croissant flaky texture. This type of dough is called laminated dough.
Laminated dough made with an unleavened dough (like pie dough) is puff pastry.