Question: If I'm baking a crust using KAF's gluten-free pie mix (whether or not I need to blind-bake on a given occasion), does it still work to substitute 1 or 2 of those 4-6 tablespoons of cold water with vodka, to make the crust flakier? Does the partial substitution of vodka work for GF as well as for regular wheat flour crusts?

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