Trying to cook a lemon pie (thin layer of lemon and walnut filling
between 2 thin layers of dough), using what we thought of as a pretty
standard dessert dough recipe (flour / butter / sour cream / sugar
mixed, with 1 ts of baking soda and vinegar). But the crusts came out
very dense, completely failed to rise.

Before, we tried to use off-the-shelf multilayered dough, but it did
not quite work either, because the pie is thin and the dough layers
were peeling off and breaking too easily. Besides, the multilayered
dough is way too dry for this kind of pie.

Will highly appreciate if somebody could point to a right recipe for
the dough.