Love the recipe, but a few questions. Do you know chemistry-wise why most GF pie crust recipes call for egg and vinegar, while regular pie crusts do not? Is the egg for binding or moisture? Also, would the use of vodka help with flakiness like used with regular pie crusts? Yes, the egg helps bind the crust together in the absence of gluten; and vinegar helps "tighten" some of the other ingredients, helping with structure. I've never found vodka to help with flakiness, but if you like using it - go for it! PJH

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