> The latest Cook's Illustrated addresses that practice.  In a
> nutshell:

> Apparently if you put enough water* into the dough to roll it
> out easily, it baked up tough, too much gluten was forming.
> They needed a way to tenderize the finished crust without
> reducing the amount of water.

> *8 tablespoons

> The article said the many recipes say that a teaspoon of
> vinegar or lemon juice (in other words, acid) can tenderize
> the dough, claiming the gluten formation is inhibited at lower
> pH values.  However, their science editor says that isn't
> true until the pH drops below 5.  Accomplishing that led to
> an incredibly sour crust.

> So what they needed was something that is not water but is
> still wet, to replace some of the water.  Answer: Vodka.
> 4 tablespoons each water and vodka.