My favorite purchase has been the KAF Baker's Cookbook. I have always used half butter/half shortening in my crusts, and they are always super delicious, but that classic double pie crust recipe is spot on. I even reduced it for single crusts and deep dish pie. I even use it for my pot pies! So super flaky and tasty. My mother is jealous of me because she could never figure out pie crusts, and I have always made my own, even when I was 16 and still living at home. I told her, "It is just the right combo of flour, water, butter and shortening; it's not that hard!" (Guess who always made all the pies for holidays?) But I am curious to try it with vodka. I have noticed even after chilling, it still pulls weird when rolling. Does the alcohol cook out when you bake the crust?

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