Well, I think I have more questions than answers after this pie. I used this saltine cracker recipe for the crust, with modifications.
1 cup unbleached all-purpose flour
2 Tablespoons unsalted butter, melted
¼ cup water
½ teaspoon kosher salt
water for brushing
kosher or sea salt for sprinkling
I doubled the recipe size. I modified it by adding yeast and baking soda.
This is what I came up with after converting the ingredients from volume to weight.
Flour 100% 253.14g
Water 47% 118.98g
Baking Soda 1/4 teaspoon
IDY 1% 1.27g about 1/4 teaspoon
Salt 1% 1.27g about 1/2 teaspoon
Oil 4 tablespoons
I made the dough using a food processor, and let the dough rest in the fridge for 24 hours. I proceeded in the shaping and cooking as usual. The skin was very crispy and was easy to bite though. It was nice, crispy, and light. But it did not turn out like the saltine crackers I had made in the past. I was thinking it was the higher cook temps. The crackers cooked at 400 degrees, but I par baked the skin at 550 and then finished at 425. I also was thinking that the yeast or baking powder was the cause. It was closer to a PH crust but something was still missing. It seemed too dense and did not puff up like the crackers. Then, when I was writing this, I realized I made a major mistake. I used 2 tablespoons of oil instead of of 4. So, this more closely follows my cracker pie crust recipe.
I almost did not post this, but mistakes help us in our learning process. So this was a big one. Now I have to do this again, I'll be more careful when making the recipe. It was a good tasting pie, but not at all what I was hoping for. This is Monday, so I was due one mistake.
Later this week I am going to do the saltine cracker recipe. If it turns out like the recipe, I will use it to make a pizza. I will add some baking soda to see what kind of lift I get and flavor.