Using Alcohol (vodka, beer, etc.) in a Deep Dish Dough Recipe

[vcb]

I was watching America's Test Kitchen as I often do on a Saturday,
and they're making a pie dough with vodka, like I've done a few times myself when making pecan pies.
I ran a search in the forum to see if anyone had tried making a deep dish crust this way and found this thread:

Flaky pie crust techniques applicable to deep dish?
http://www.pizzamaking.com/forum/index.php/topic,5726.0.html
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Pizzoid posted info from a Cooks Illustrated article that basically says
Vodka makes a flakier crust because it doesn't create as much gluten as plain water does.
The only problem I see with using alcohol in a deep dish crust is that it could kill the yeast before it's done its job.

Has anyone used alcohol (vodka, beer, or other) in place of all or part of the water in a deep dish dough recipe?

If so, please post your experiences, suggestions, etc.

[Chicago Bob]

I've cut my BTB's with semolina, 50/50, beer/water with no ill effects. But I don't overnight it...
I wonder if super cold (freezer) vodka would make the dough even more flakier?(same day)