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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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  • This doesn’t help you now, but if you’re prone to need to make pies quickly, a trick that I saw on a cooking show years ago: make your pie crust, then freeze it in a block. When you need to use it, grate it on the large holes of a box grater, then pack it down into the pie crust.
    – Joe
    Sep 29, 2022 at 0:19

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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, 2010 at 22:06
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    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, 2010 at 22:09

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