I was watching a Good Eats episode about lemon cream pie, and AB was talking about lard and butter in crusts and the reasons why lard + butter = best crust. (The reasons are higher melting point and less water in lard.)
So then I wondered about ghee. It has less water and a higher melting point than butter, but still has the flavor and browning properties of butter.
I'm planning to experiment, but I wondered whether anyone else had tried this or could think of any potential pitfalls.