Trying to make the perfect pie crust could cause anyone to crave a shot of vodka; however, using that shot in your pie dough instead of a cocktail can truly prove beneficial.

Originally developed by chef J. Kenji López-Alt for “America's Test Kitchen,” the recipe calls for the addition of ¼ cup of cold vodka as a part of the dough’s wet ingredients.

The vodka won’t make your pie boozy or contribute to its flavor. Rather, it will help keep the dough from developing too much gluten, keeping it soft and tender when baked.

A standard pie crust recipe calls for the addition of water to add moisture, boosting gluten content. Vodka, having a lower water content, can help limit that gluten development.

However, it should be noted that the resulting dough will be tackier than your average batch of pie crust, so you will need to use extra flour when rolling it out.