Madeleine Kamman, author of "The Making of a Cook", includes pies only in her section on rolled pastry. The pies have one, one-and-a-half (like lattice), or two crusts; they may be shallow or deep (tarts or deep-dish); and their contents may vary (she includes a French country recipe for Belgian Endive-and-onion pie). The key is the dough type, which is a soft pastry dough, rolled out but not kneaded. It is different than puff pastry dough, and it is different than croissant dough. Therefore I am forced to contend that piggies-in-a-croissant-or-bread-dough-blanket do not qualify as pie.
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