Tart Shell Trick

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For a light and flaky crust on your pie or tart, give it a shot of ice-cold vodka? Instead of water, which binds with wheat flour to add elasticity, alcohol prevents gluten from forming and toughening your dough. (And having some chilled vodka in the freezer during the holidays might come in handy…)
http://www.washingtonpost.com/news/speaking-of-science/wp/2014/12/24/the-scientific-reason-you-should-put-booze-into-your-pies%E2%80%8B/?tid=sm_fb

Truc (Tip): Here is an easy recipe in the food processor: http://cooking.nytimes.com/recipes/12133-pate-brisee-flaky-sweet-pastry-dough

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