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11-13-2017, 06:12 AM

#8

Jane Quilter

Super Member

Join Date: Apr 2016

Location: Blue Ridge Mountians

Posts: 7,076

Quote:

Originally Posted by tropit

Vodka? Interesting. I wonder what it does, chemically, to the dough.

~ C

I saw this on american test kitchen, I think I remember them saying it evaporates faster than water making the pie crust flakier.

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