I LOVE the vodka crust. I still use traditional crusts from time to time but only b/c I really want to learn how to do it the way my grandma did. But when I need a crust that is no fail, I turn to the vodka crust. PJ, have you tried the overworked pie crust? It was developed by J. Kenji Lopez-Alt who developed the vodka crust for Cooks Illustrated. You can find the recipe and a very interesting article about it on the Serious Eats site: http://sweets.seriouseats.com/2011/07/the-food-lab-the-science-of-pie-how-to-make-pie-crust-easy-recipe.html. I haven't tried it yet but it's on my list of must tries.

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