I have been using vodka in my pie crusts for a number of years. Probably the best effect is that it keeps the crust from shrinking after it has been trimmed to fit the pan. I've never noticed a difference in the taste. I also use lard when I want to make a special pie crust. My mother grew up on a farm, so using lard was a family tradition. My mother's pies were always the flakiest I've ever had. Part of her secret was also rolling the crust as thin as possible. Part of the reason I have access to fresh lard is because I live in a small town in Iowa, and there are a few local lockers that have it available. It is getting harder to find, but it freezes well so I store it in one cup margarine containers in the freezer for ease of use. I've never made a pie crust using all butter, but I may try a test the next time I to make several pies.

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