Chef Jack Bishop, editorial director at America's Test Kitchen, tells us that water is one of the key parts of the perfect pie crust. You need it to roll out the dough, but it also forms gluten which makes the dough chewy. So, how can your pie dough be both soft and easy to handle? Use science! -- and a little bit of vodka. To hear the whole segment check out our website: http://bit.ly/V97yfQ
