Vinegar is an acid, which tenderizes gluten in the crust by breaking down the long strands of protein that are in the flour. Vodka, on the other hand, evaporates more readily than water, which helps create steam and therefore flakiness. They're both crafty ingredients that some bakers like to add to make their best pie crust, but they do function differently. Thanks for asking! Kye@KAF

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