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