Caution: Keep crust away from flame

Wow. Talk about learning something new every day. I can't wait to try this trick.

In my search for the simplest pie crust recipe to make with the fabulous E, I found a new secret to flaky, sublime, no-fail pie crusts. Vodka.

Ya, no kidding. Vodka is evidently all that stands between you and the perfect crust. This trick comes straight from Chris Kimball's epicurean mouth itself, and while Cook's Illustrated may not be the source for exciting or sexy new recipes, it is for sure the resource for perfected versions of your tried-but-not-yet-so-true cooking staples. You know, like pie crust.

According to the folks over at The Kitchn, "this baked dough (we had some scraps we baked and ate immediately) was the tenderest, flakiest crust we'd ever used in a pie. Delicious! (And no taste of alcohol, in case you were wondering.)"

That's enough to make me want to bake a pie right now. Or at least the crust. Besides, the way I see it, if the pie doesn't turn out, at least you can still get your guests drunk. And then no one will care about the pie.