Pie crust from scratch can feel intimidating and time consuming without a guarantee of success, yet one ingredient can deliver on a crispier, flakier finished crust overtime: vodka. Adding alcohol, in combination with fat and water, to doughs and crusts has proven to be a boon for crispness and flakiness in everything from fried chicken to beer-battered fish. Don't worry — all the booze will bake off and you'll be left with only the benefits of using vodka in your pie crust: a guaranteed tender and flaky finished pie.
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