WineLovers Discussion Group

A local cooking show in Spokane had some chef taking calls about holiday meals the other day, and someone asked about putting alcohol in pie crust. He said yes that works, like two tablespoons of vodka per a one pie recipe will make a crisper crust because the alcohol evaporates more quickly than water. No taste is left behind, he claimed.

All news to me. Anyone ever try this?

http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=45706, right?

I somehow missed that topic! I'm intrigued, will try as soon as soon as I have an oven again--my enough pie crusts this t-day suggest I need som help!