Those little airplane size bottles of vodka are just the right amount for my pie crusts. I pick them up at the liquor store for about $1.00 each and store them in the freezer. I usually use the recipe for peach pie crust from Cooks Illustrated. Always use cold Crisco and frozen butter. I used to grate but found it wasn't worth the effort, so I just chop it up. Most of my pies are lattice topped because it looks so good and it's easy to see when cherry filling is bubbling, so I know it's done.

• Reply