I started using 1/2 butter and 1/2 shortening and my crusts are much tastier. I was surfing the web one day and came upon a video from a famous baker who employs the pate brisee method of crust construction. I must say that using that method of smearing the dough on a board to bring it together produces the most wonderful, flaky crust. I am gonna give the vodka a try too. How much vodka do you use?

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