Some recipes will call for bubbly water or vodka in their recipe because they evaporate quicker than water. Quicker evaporation means less gluten development. And less gluten development means a tender—not tough—pie crust.u003cbr/u003eTry subbing using 2–4 tablespoons of club soda or vodka for a more tender pie crust. Don’t worry about the  crust tasting like vodka, the flavor (and alcohol content) will evaporate out during baking.