I am an avid cook and baker and often take cooking classes to learn new techniques and share ideas Several years ago on a trip to Arizona where I have taken many classes; a pastry chef shared this pie crust recipe and it is the only one I use for a flaky crust I do use salt free butter, but he suggested I replace the ice water with cold Vodka (as an added note he was on a radio program and shared this substitution) Would be interested to know if your bakers have tried this

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