As for your question about vodka, Judy, we explored using it in this article on our blog: Butter vs. shortening. Here's what the author PJ Hamel writes: "The verdict? 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!"

As for your question about sanding sugar, we recommend using a coarse, non-melting sugar like our Sparkling White Sugar for topping pies and other baked goods. Other kinds of sugar will simply melt and disappear during baking, so you'll lose the visual appeal. Feel free to experiment until you find the right ingredient for your needs. Happy baking! Kye@KAF

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