Flakier Pie Crusts Swapping ice cold vodka for water in pie crust recipes ensures a flakier crust. The liquid makes the dough more pliable to work with, and then evaporates while baking, giving you a lighter result than water.
Use cookie cutters to make, push into muffin pan & fill with pumpkin pie, cheesecake, chocolate silk pie, cherry! (This recipe is for Mini Lemon Tartlets + the Crust). This is just as easy to use with premade GF pie crust