puff and pie doughs have the same ingredients... flour, water, fat, salt. the way that puff dough is put together makes it different from pie dough. puff pastry can have as many as 300 and some different layers of alternating butter and dough which makes puff dough, well, puff. pie dough is also layered, but without any of the care, time, and skill that goes into puff. my instructors at school, while showing the proper way to make puff, would say things like, now if you do this the wrong way, your just making very expensive pie dough. use the pie crust if you want to, but the texture will not be the fluffy, high-rising, crispyness of puff dough. personally, i dont know why you would use puff to make sticky buns in the first place (i would use a yeast dough) but, if the recipe calls for puff, it is puff that you need.