Another technique that will make your crust even better is to cut out water entirely, replacing the quantity you would normally use with 50% vodka and 50% white distilled vinegar. The vinegar cannot be tasted but its acid reacts chemically with the other ingredients to improve flakiness.

For a single crust, to 1 1/3 cups of flour I add 1 ounce, less 1/2 teaspoon, of vodka and 1 ounce, less 1/2 teaspoon, of white vinegar to make what I think is a great crust.

Another suggestion, to the fat you normally use (butter, Crisco, etc.) add one egg yolk. This greatly improved the richness of the crust without negatively affecting its texture.

— David Grace

Graduate of Stanford University & U.C. Berkeley Law School. Author of 17 novels and over 200 Medium columns on Economics, Politics, Law, Humor & Satire.

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