I'm not a baker and pie crust is something I tried from scratch only once and it was terrible. But I just saw this on America's Test Kitchen and thought I'd pass it along.
Use vodka instead of water. Water accelerates the formation of gluten which can make the dough tough and difficult to work with. Gluten does not form with ethanol and vodka is 40% ethanol. So you can use more liquid to make the dough more pliable, the alcohol will dissipate in the oven and the crust will remain tender and flaky.
I'm not attempting to advocate the use of alcohol in baking pies - just passing along some info to be used as seen to be appropriate.
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