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Vodka is also good for pastry dough - adds liquid to make it workable but evaporates faster than water and won't develop gluten the way water would.
http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html
Aroogah
giofox
I have 1/2 a bottle of shitty vodka to finish, too shit to be drunk