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Vodka in Pie Crust

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Has anyone every tried this trick of using half water and half vodka in pie crust? I read about it in Cook's Illustrated, but don't know anyone who has ever tried it. I'm very curious to know how it works out.

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  1. It's the only way I do pie crust now... It makes crust so much easier to handle for those of us who don't have the knack of rolling out nearly dry dough. Before, my crusts were more patch than anything else. :) The results are very good and much more consistent than I got before.