Daily Kitchen Note
Pie dough needs enough liquid to roll without developing so much gluten that it turns tough. A tested vodka-and-water formula supplies workable moisture while limiting gluten formation.
How to Replace part of water with vodka
- Use a tested vodka pie-dough formula rather than improvising the ratio.
- Measure chilled 80-proof vodka and ice water exactly as the formula directs.
- Mix only until the dough clumps, then chill it before rolling.
Why it works
Water promotes gluten formation, while alcohol does not. Replacing part of the water with vodka makes the dough easier to handle without developing as much gluten.
