Absolutely, Karen! We tested out using vodka in place of the water in pie crust in our blog article Butter vs Shortening. The article reads: "I couldn’t discern any difference in the flakiness/tenderness of the vodka vs. non-vodka crusts. BUT the vodka crust rolled out more easily; with its silken, smooth texture, it was a pleasure to work with. So would I add vodka to pie crust? Sure. I think I’ll even keep a little jar of it in the fridge, so it’s handy for pie crust or a gimlet – whichever comes first!" Feel free to use whichever method and liquid you prefer — so long as you have a pie at the end, everyone will be happy! Annabelle@KAF

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