First time poster; long time reader. And fan of KAF! I read a tip a few years ago online, I guess? I use half water and have pure vodka. The article mentioned using the vodka would allow one to work with the pastry just a bit longer without drying it out. The vodka would evaporate as the pie baked. My pies are pretty darn good. I keep it very simple, ALWAYS use KAF APF and real butter with a dash of vodka.

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