I don't use water or vodka with my crust. I learned this crust from my mom what must be 40 years ago and have never made a bad crust since. It is so versatile I can use it for pies (sweet), quiche (savory), pasties (either), and even used it as a simple cookie sugar and cinnamon. 2c. Flour 1c. Butter (cold) 1 Tbsp heavy cream 1 egg yolk 1 Tbsp sugar 1 tsp. Salt. It's very simple. Cut butter into flour till pea sized balls form. Add the remaining ingredients and combine with a wooden spoon till a ball forms. If the ball seems a little dry add more cream. Refrigerate for at least an hour covered with plastic wrap. This crust is so very forgiving. You can roll it out, or you can just press it in a pie plate. It works great in spring form pans too! Heavy cream is almost pure fat, very little milk if any. Lactose should not be an issue with this crust either.

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