You can get a crust that can be "handled" more and not compromise the tenderness of the crust by making your dough with half water and half vodka! The reason it works is vodka cuts the gluten strands that make a pie crust tough. You can roll and re-roll the crust with hardly any loss of tenderness. Vodka also is flavorless so it is the perfect alcohol to use and cooking will evaporate the alcohol.

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