This is a question with answer options. Goal: how to keep a pie crust from becoming gummy?

Which of the following methods is more reasonable for accomplishing this goal?

Choose from:
(i) swap out some of the water, for vodka. As it evaporates, it tightens the molecules.
(ii) Add a few tablespoons of meringue powder, and use baking soda in place of half the flour....I think the answer is
(i)