Anne, the theory is that the alcohol in vodka displaces some of the water, making less water available to form gluten strands in the pie dough. But the alcohol % in the vodka up such a small amount— the effect is barely perceptible, and as I said in the post, you would get a LOT more bang for your buck by improving your technique and getting to know just how much to move the dough around without it being too much. We'd love to have you visit! Susan

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