Mary Ann, we have indeed tried it! Since vodka has a lower percentage of water in it than water does, using some vodka mixed in with your ice water leaves the crust delightful to roll out, but doesn't have a significant impact on the finished texture of the baked crust. Replacing all of the water with a higher proof vodka, on the other hand, makes the crust so tender that it leans towards falling apart when being transferred to the pie dish. It can definitely be a helpful addition, but finding the right balance is important. Happy baking! Kat@KAF

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