Vodka Pie Crust Recipe

The ideal pie crust is not only easy to roll out but also one that's perfectly flaky and tender when baked. The secret? Ice cold vodka straight from your freezer. Unlike water, alcohol does not contribute to the formation of gluten, the network of proteins that can cause an overworked pie crust to turn leathery and unappealing. In addition, alcohol burns off quickly in the oven. Don't worry, vodka is flavorless so a couple of tablespoons in this recipe won't affect the flavor of your final dish. It is important both the water and vodka used in this recipe are ice cold when they're incorporated. This helps keep the fat in the crust cold as well. The colder the fat when you put the pie crust into the oven, the flakier the final product.