Puff Pastry vs Pie Crust
Really, the difference is the process -- full sheets of butter results in layers of the dough which allows it to puff up.  

But it's a lot of work for a crust that's going to just be bogged down toppings.  And if it's too flaky, it has no structural integrity -- it breaks apart as you're trying to eat it, making it pretty useless as a crust.  That's part of why some pie crust instructions call for docking the dough and using weights if you're blind baking it.

Now, what you linked to isn't actually true puff pastry.  It's what's called 'rough puff', where it's not quite as laborious as you're not dealing with a whole slab of butter ... but it still takes hours to make, as you have to keep it chilled down as you go just as you would normal puff pastry, so the butter doesn't mix with the flour before it goes into the oven.  That recipe you linked to has over 4 hours of resting.

So, for something that's not going to functional as well as a pie crust, is the extra time worth it?  I'd say no, myself.