Makes a nice glazed effect. Try it, it's great. They are available from any good baking shop. I used it to make sure the dough is not stuck to the counter each time I move the dough. You just slide the scraper under the dough, pick the dough up, sprinkle a little more flour if needed, and proceed.
Sugar adds a balance of flavor and the apple cider vinegar really makes for a flaky crust.
If you really want a flaky crust, you can also try freezing the bottom crust for 15 minutes or so, after you roll it out. After pie crust is fit into pie plate and before you add the filling, try pricking bottom with a fork then sprinkling bottom crust with 2-3 tablespoons of rolled oats. This adds a nice, subtle nutty flavor to the pie and helps keep the crust fom getting too soggy. I got very tired of tearing those little strips and having them fall off the pie, etc. What I do now is start with a square of foil, fold it into fourths, and tear out the center.