Quick Pie Dough Tip

Gluten is protein.  While gluten needs to be "worked" in bread, be careful not to overwork pastry or pie dough, which of course, should be light and flaky.  This is why in most pastry recipes you will see the phrase "until it just comes together" - meaning, don't overwork your dough!

Water activates gluten. Two simple ways to reduce gluten activation in pastry are: 1) Substitute some or all of the butter in the recipe with lard or vegetable shortening (butter contains water, lard doesn't), and 2) substitute some of the water in the recipe with vodka.  YES!!!  I said vodka.  Actually, any 80 proof spirit will work, but vodka is very neutral.  There is far less water content in alcohol (60% vs 100%!)  No worries, the alcohol is gone by the time your pastry is baked.  No drunken pies!  - Lula