Perfect Gluten-Free Vegan Pie Crust

I finally made a delicious flakey gluten-free, vegan pie crust!! The secret? Use vodka instead of water! The vodka alcohol evaporates during baking, leaving a slightly grainy, but tender crust. It was the perfect crust for a yummy vegan pecan pie.
 INGREDIENTS: 6 Tablespoons cold vegan butter 1-1/4 cups gluten-free flour (I used King Arthur brand) 1/4 teaspoon salt 4-6 Tablespoons vodka 1. Add gluten-free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold vegan butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated. 2. Next add vodka a little at a time and use a wooden spoon to stir. Only add as much vodka as you need to help it come together. 3. Once a loose dough is formed, transfer to a piece of plastic wrap or wax paper and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. You can let it warm back up a little before using, but not too much or it will get too soft to handle. 4. To roll out the crust, unwrap the dough and place it between two layers of wax or parchment paper. Roll it into the shape of your pie pan. It is fragile, but cracks and tears are easily repaired once it's in the pan. 5. To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it. 6. Once you get the crust inverted, press it into the pan, working the crust up along the sides. Any holes or cracks can be mended with a little excess dough and the heat of your hand. 7. Some recipes call for pre-baking - 6 or 7 minutes should do it. The crust doesn't brown like butter/wheat crusts do, and I had no issues with over-browning. It came out perfect even when I baked for an extra 20 minutes to make sure the filling had set!