Could you use other liquors than vodka in pie dough? Cook's Illustrated has developed a recipe for pie dough that substitutes vodka for some of the water, making dough mixable but developing less gluten (tough pastry). It works! Has anyone tried using rum or whiskey in place of vodka, in hopes of getting a flavored crust, for perhaps a pecan or banana cream pie? If so did it work out for you?
Yes.  We use apple jack in apple pie crust, which is a hard liquor with a sweet apple flavor.  (As I recall, we took this idea from Alton Brown in an Apple Pie episode.)  The apple jack provides the same benefit for flaky crust, and more apple flavor.