Laminated pie dough vodka technique

Foolproof flaky pie crust using vodka method. Ingredients: flour, salt, sugar, cold butter cubes, ice water, vodka (2 tbsp). Science: vodka evaporates during baking, preventing gluten formation for tenderness. Method: 1. Pulse flour, salt, sugar. 2. Add butter, pulse to pea-size pieces. 3. Mix water and vodka, add gradually. 4. Form disk, chill 1 hour. 5. Roll between parchment to 1/8 inch. 6. Dock with fork, blind bake with weights. Result: shatteringly flaky, not tough. Explain gluten development and alcohol's role.