Two Methods for Winning a Pie Crust Bake-Off - Food - The Atlantic

I am bad at making pie crusts, and deeply suspicious of people who claim to have fool-proof methods. Here's another attempt to give us ham-handed cooks a means to create the perfect crust: Two Methods for Winning a Pie Crust Bake-Off - Food - The Atlantic.

One other secret that I have heard works well to create a light, flaky crust is to add about a tablespoon or so of Vodka to the dough. When the crust bakes the alcohol evaporates, lifting the crust and causing flaking. No idea if this is true, but I think I got it from Cook's Illustrated, who are usually reliable (because they actually test their recipes... over, and over, and over again).