Brilliance has been wafting from the Food52 test kitchens all week. Why? Because it’s Pie Week. With a little help from Cook’s Illustrated’s recipe developer J. Kenji López-Alt and a splash of vodka, they’ve created a perfect pie crust in photos. López-Alt (who tested the crust nearly 130 times) says, “your batter comes out lighter and crisper because of alcohol’s high volatility and gluten-inhibiting abilities.” Whatever the reason, we’re into it. [Food52]