Photo by VIPDesignUSA
Swapping ice cold vodka for water in pie crust recipes ensures a flakier crust.
The liquid makes the dough more pliable to work with, and then evaporates while baking, giving you a lighter result than water.
Maybe it’s just me, but it seems like baking with alcohol is always a recipe for awesome. Speaking of awesome pie crusts, if you need a good recipe try this one.
Flakier Pie Crusts [Instructables]