Just learned my grandma's pie crust recipe works better with vodka than ice water

Saw it on a King Arthur baking blog post and tried it last night - the crust came out way flakier than usual. Has anyone else swapped out liquid in their pastry recipes for something weird?

2 comments

2 Comments

the_patricia24d ago

Did you keep the vodka in the freezer before mixing it in?

julia_carter7024d ago

Is the alcohol really doing the work, or is it just the colder temp from keeping the vodka in the freezer? I tried it once and the crust came out tough, not flaky, because the booze didn't evaporate fast enough in my oven. Honestly, water gives me a more reliable texture every time, so this trick feels more like hype than a real fix.