Pastry made with vodka?

[Acceptableintheeighties]

have been watching lots of food network (nothing else on when I get in from work!) and saw a woman making pastry for a lemon pie with vodka instead of water.

Apparently the reasoning is that the vodka evaporates and the pastry is more flaky and light than if made with water.

The filling was very wet so maybe it does work.

Has anyone else heard of/tried this? Am tempted to try with a lemon meringue pie as I usually end up with a slightly soggy base but don't really want to waste my vodka!

Given that the amount of pastry you'd need for a flan would only contain a tablespoon or two of water anyway, it's got to be worth an experimet. OR.... you could blind-bake the LMP case before adding the filling if all you're after is a crispy base.