Vodka Crust

30 Apr

Kathleen K recently posted this hint, which is to use cold vodka instead of water in the pie crust to make it flakier. Perhaps you could use it in this Serious Eats rhubarb pie? According to Kathleen, Alton Brown recommends using apple brandy for an apple pie crust, but I doubt there’s a suitable rhubarb liqueur replacement… suggestions welcome!

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