The latest issue of Cook's Illustrated (Sept/Oct 2010) has a recipe for foolproof pie crust. Their secret ingredient? Cold Vodka. The instructions say, however, that any 80 proof spirit would work because any alcohol and flavor will cook off in the oven.
The theory behind adding vodka is that gluten doesn't form in alcohol, so the dough can be handled a little more without becoming tough.
So I wonder what pie crust with bourbon in it would taste like? I'm going to try it, soon as it's not too hot to be making pies.