My grandma's single tip about pie crust dough changed everything

I was at her kitchen table last Thanksgiving, and she watched me struggling with a sticky, warm lump of dough. She just laughed and said "ice water isn't cold enough, you need a spoonful of vodka instead." I thought she was kidding but she pulled a bottle from the freezer and mixed some in, and the crust came out flaky and perfect. Now I keep a little bottle of cheap vodka just for baking, has anyone else tried this trick or am I crazy?

2 comments

2 Comments

evannelson1mo ago

Yo @charlie_roberts87 that's exactly what I found too - the vodka trick is a game changer for real. I tried it once after a rough shift and figured hey, worst case I just drink the leftover vodka while my crust flops. But it actually worked perfect, flakiest pie I ever made. Now I keep a little plastic bottle of the cheap stuff in my freezer right next to the ice packs. My grandma would probably smack me if she knew I was baking with alcohol from a gas station, but honestly it beats fighting with sticky dough and crying into the mixing bowl.

charlie_roberts871mo ago

Alcohol evaporates quicker than water so it leaves less moisture in the dough, which is exactly why it stays flaky. My wife tried this last year and now she won't make pie crust without a splash of it. Works great for savory pies too.