Hi Grace, we actually have a recipe for pie crust that calls for vinegar. It's called Nothing in the House Pie Crust, and it's worth giving it a try. The acid in the vinegar is supposed to tenderize the gluten, yielding a more tender, delicate crust. You can also try using vodka, as we did here, to see if you like the textural results. It's certainly a tasty experiment! Kye@KAF

• Reply