Rough puff pastry
Rough puff is a shortcut puff pastry in which cold butter is left in visible lumps through the dough, then folded and rolled a few times to build flaky layers.
It takes about 30 minutes of active work instead of the half day full puff demands, and rises to perhaps two thirds of the height. For a pie lid, that trade is nearly always worth it.
The rules are cold butter, cold hands, and restraint: overwork the dough and the lumps that make the flake disappear.