Well, we won't give you a hard no, Kim! Some well-known bakers actually pride themselves on using a rough-puff-pastry-like crust for their pies. It can get tricky when making particularly juicy pies, since it's not especially sturdy, but rather light and flaky. If you have a pie filling that can be partially cooked before it's added to the crust, you might want to give that a try first, and expect some serious puff action in the oven. We think you should give it a shot; you never know what you might like! Kye@KAF (P.S. Put a baking sheet under your experimental pie for good measure!)

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