Baker and blogger PJ Hamel writes about this very technique in the article called, How to make the best pie crust. We recommend checking out the full post to learn as much as possible about the art of pie crust-making, but here's a snippet from the section that talks about using vodka: "Vodka in pie crust has been a popular substitute for ice water [in pie crust] in recent years. Why? It’s said that its lower percentage of water (alcohol is part water, part ethanol) means less gluten development, yielding a more tender crust. In my experience this is partially true; using vodka in pie crust makes a soft, silky dough that’s lovely to roll out. But the resulting crust isn’t any more tender or flaky than an ice water crust. And crust whose liquid is 100% vodka can border on being too tender, since less of its gluten has been activated. An all-vodka crust (especially one made with higher-proof vodka) can occasionally fall apart as you move it from countertop to pie pan." We hope this helps you make an informed choice about what kind of liquid to use when making your next crust. Kye@KAF

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