Thank you so much for this very informative post! I have wondered about these very things! I have always used all butter because I never had a problem with the flakiness of the crust, but I did wonder if I was missing out on some additional flakiness! I have heard about the vodka idea and wondered about that too! I have another question for you. Would you be willing to try coconut oil and red palm oil in crust and let us know how they work out? I'd love to know the results without having to do the work! Thanks so much for all the awesome work you do!

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