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What dough would you recommend for when you need to wrap up a lemon pie fairly quickly?

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Well... Pie dough? Flour, fat, salt and water. I recommend lard for flavor and texture.

Alternately, a graham cracker crust can be had by putting the crackers into a plastic bag and rolling with a heavy rolling pin until fine crumbs. Then mix in butter, press into a pan, and bake until fragrant.

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But this takes a while, I'm thinking along the lines of gasp cookie-based dough or some other hideous thing like it :-) – Vinko Vrsalovic Jul 9 '10 at 22:06
Hmm... Like a graham-cracker crust? I actually take longer putting those together than I do just rolling and baking the dough, but if you're so inclined then the steps are easy enough. – Shog9 Jul 9 '10 at 22:09

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