PJ, Always greatly enjoy your recipes and insight into the "why" we do things- might I add a comment, though about a personal experience using vodka in pie crust? I made a crust using it (I think I used Ketel One) a few months ago for the first time on a double-crust strawberry-rhubarb pie, and the dough handled beautifully... everything was going swimmingly UNTIL I OPENED THE OVEN DOOR at which time a large blue-yellow tongue of alcohol-vapor flame leapt out. Fortunately I was slightly back from the door, and only lost a bit of hair and my eyebrows but if I'd been directly above that cracked door the situation would have been ugly. My only caveat, is: if you're using vodka in pie crust be very aware that opening the door may be enough added air to have it all go "WOOF" ...be safe, keep your face well back. Best regards from a devoted long-term KA customer!

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