My grandma's pie crust trick - swap water for vodka

Kept getting tough crusts until I tried replacing half the water with cheap vodka. The alcohol evaporates faster so you can actually roll it out without overworking the dough - anyone tried this with different spirits?

2 comments

2 Comments

sarah_hart2d ago

Used to think vodka in pie dough was gimmicky, but it totally changed my pies.

karen_roberts42d ago

Have you tried using the vodka trick for savory pies too? My buddy Steve was always complaining his chicken pot pie crust came out like cardboard, then he tried a splash of vodka in the dough. Swears by it now, says it gives him the flakiest crust he's ever made without needing to chill the dough forever. I'm still a butter-and-shortening gal myself, but he won't shut up about it anytime we're working on a car together.