When we talked to Cook's Illustrated publisher Chris Kimball just a couple of months ago, he shared with us a recipe for foolproof pie crust. "It's a brilliant recipe," he said. "The secret ingredient in it? Vodka." The alcohol adds moistness to the dough without aiding in gluten formation, since gluten doesn't form in alcohol. Here's the recipe: Foolproof Pie Dough
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.