ran across this on-line.
Make the perfect, flaky pie crust by adding a teaspoon of white alcohol to the dough Flaky pie crust can be used for sweet and savory dishes — and there are a few ways to take it to the next level.
"Instead of giving your fingers a workout when distributing the butter into the dry ingredients, freeze the butter, then grate it using a cheese grater," Hauman told Insider.
Adding a teaspoon of white alcohol, such as vodka or gin, to your pie dough slows down gluten formation and ensures the flakiest crust, Hauman added.
it's a version of an approach my grandmother and mother brought with them from the farm (Kansas wheat country - Cimmarron) where the flour was hard wheat based. they make the BEST flaky pie crusts I've ever eaten. And i've never missed an opportunity to sample pie crusts.
at any rate, grandma's recipe was pretty simple
2 cups flour
1 cup crisco shortening
1 tsp salt1 tablespoon white vinegar (very similar action on gluten as the alchohol used above)
7 tablespoons of cold/chilled water
mix salt into flour
cut shortening into flour/salt
combine egg, vinegar, water. add to flour/salt/shortening and mix gently. (over-mixing develops protein and creates tough crusts; the vinegar helps prevent some of that)
refrigerate dough until 'chilled' (it's easier to work with)
roll out thin. growing up we had those old speckled formica countertops. mom would roll them out until she could see the specs through the dough.https://www.insider.com/chef-tips-for-recipes-everyone-should-know-how-to-make-2021-6?utm_source=pocket-newtab