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One way to improve flakiness and boost layers in a pie crust is to add a bit of booze, typically vodka. But how much do you add to ensure proper hydration, keep the dough manageable, and still get great results? And are you limited to the liquor store’s least flavorful option?We’re not here to just add a bit of alcohol and call it a day. We pushed the percentage to the max to find the hydration breaking point. From how the raw dough handles to the pastry’s layers, lift, and flavor, here’s what you need to know about replacing some of the ice water in your dough recipe with liquor.WHAT YOU’LL NEED:

Alcohol, 80 Proof, 50% total liquid (variety is up to you)

<a href="https://www.chefsteps.com/recipes/perfect-pie-dough-crust">Perfect Pie Dough</a>



Timing: 60 minutes active; 24 hours resting

Yield: One 9-inch pie