By Chef Yadira Stamp

Vodka – yes, vodka, is essential to the texture of a pie crust – and it does not impart any flavor. If you do not have any vodka, then use a different 80 proof liquor. The alcohol will make your dough moist and more supple than most standard doughs.

If alcohol is out of the question for you, then use white vinegar. Adding a little vinegar to your dough will result in a tender, pliable, and flaky crust because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with. The great thing about vinegar is that you really only need a little bit of it to help your pie/empanada dough.