MAKE FLAKIER PIE CRUST – Add a teaspoon of very cold vinegar in place of a teaspoon of ice water for flakier pie crusts. Be sure that it is very cold though. This helps the fat chill and prevents it from releasing its water content and moistening the flour. When this happens, gluten develops and the result is pastry that is tough instead of light and flaky. Ideally you’ll also let the dough rest in the refrigerator overnight before using to get it good and cold again.