A versatile recipe for flaky pie dough, suitable for both sweet and savory pies. The recipe uses a combination of water and vodka to create an extra tender and flaky crust.
1. Measure out the flour, salt, and sugar in a large bowl.
2. Using your fingers rub the butter into the flour mixture until it is in flat, irregular strips.
3. Slowly add the ice water/vodka mixture (you will not need all of it) and mix it into the flour and butter mixture, working it in with clean hands. Add until the dough will hold its form when pressed together. Depending on the humidity in your kitchen, you’ll probably need around half a cup. Go little by little, aiming for just enough liquid for it to BARELY stick to itself. If at any point the butter starts to feel like it’s warming up too much or melting, pop everything in the freezer for 5-10 minutes and take a quick break.
4. Press the dough as best as you can into a rectangle. It’s okay if there are some crumbly bits on the edges. Cut the rectangle in thirds, stack them on top of each other and press down into a new rectangle. If there are crumbly bits still, press them in. This helps create extra layers. Repeat cutting them in thirds and stacking one more time. After the second time, all the crumbly bits should be better integrated.
5. Divide the dough in two and place each half on a separate sheet of plastic wrap. Use the plastic wrap to press each half of the dough together. Wrap each half tightly and press the dough into a disk.
6. Refrigerate your dough for 1 hour or, if you’re in a hurry, freeze for 20 minutes before using according to your recipe’s instructions. Letting it sit in the fridge helps the flour hydrate and prevents cracking when you roll it out. You can keep your well-wrapped dough in the freezer for months and use it as you would frozen store-bought dough.
