Flakier Pie Crust
One last minute addition can make an exciting and recipe-changing difference in your pie crust, and that’s vodka.
According to the Huffington Post, this magic dessert trick comes from a recipe in Cook’s Illustrated that is claimed to be “foolproof”.
The vodka is effective in making the dough feel considerably more moist and easily-shaped. In addition, the ethanol in the vodka stops the gluten in the flour from binding, making for a more tender end-product.
There is also no need to worry about adding alcohol to a food recipe, because it cooks off.
This technique can help any pie stand out.