So I heard a rumor that if you replace the icewater in a standard piecrust recipe (I am a 50/50 butter/crisco gal) with cold vodka from the freezer, you get a flakier crust, because of a reduction in the gluten formation. There's an apple pie on deck for that holiday with the murdered birds. I have lovely Stayman apples. Mmm. And a bottle of Stoli in the freezer, because Finlandia is getting hard to find. Does anybody have practical experience with the wodka thing?