What dough would you recommend for when you need to wrap up a lemon pie fairly quickly?
Tell me more
×
Seasoned Advice is a question and answer site for
professional and amateur chefs. It's 100% free, no registration required.
|
|
||||
|
|
|
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. |
|||||
|
