You can also get a flakier pie crust by using vodka instead of water, because vodka doesn't develop gluten and water does. The downside? Alcohol costs money and water is just pennies. I don't drink alcohol, so for me, it's just a baking ingredient. I had to phone around and compare vodka prices in town since I was totally unfamiliar. And even though the vodka evaporates, I feel an obligation to tell the recipient about all the ingredients, in case anyone is a recovering alcoholic, or gluten sensitive, or vegan, or kosher... out of respect. Something not mentioned is that Crisco is kosher, pareve (neither dairy nor meat). In any event, I just bought my first can of Crisco since the early 1970s. I called KAF and they explained to me the difference in melting points and I am willing to forego being a purist, for great biscochitos I'm baking as a present for my veterinarian. As a vegetarian even though lard is the traditional shortening here in NM, I just can't bring it into my house. I've heard the lard on the grocery shelf isn't that good anyway. How much can a few cookies with hydrogenated shortening hurt one's health? It's a holiday treat, not a dinner staple, and I want them to be wonderful. I trust KAF's advice, they're always knowledgeable.

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