Equipment
Ingredients
Dry Ingredients
- 150 g all-purpose flour, chilled
- 2 g fine sea salt
- 4 g granulated sugar
Fats & Liquids
- 140 g unsalted butter, frozen
- 30 ml 80-proof vodka, ice cold
- 15 ml ice water, ice cold
- 2 ml apple cider vinegar
Nutrition (per serving)
Method
Whisk together the flour, salt, and sugar in a large bowl. Place the bowl and a box grater in the freezer for 10 minutes.
Using the large holes of the box grater, grate the frozen butter directly into the flour mixture. Gently toss with a fork to coat each butter strand with flour.
Combine the vodka, vinegar, and ice water. Drizzle over the flour mixture 1 tablespoon at a time, tossing with a fork until the dough just starts to hold together when squeezed. It should look shaggy and slightly dry.
Turn the dough onto a floured surface. Gently press into a rough rectangle. Fold the bottom third up and the top third down (like a letter). Rotate 90 degrees, roll out slightly, and repeat once more.
Wrap the dough tightly in plastic wrap and flatten into a disk. Refrigerate for at least 2 hours, or ideally overnight.
Chef's Notes
- The vodka technique is a game-changer because alcohol doesn't promote gluten development like water does, leading to a much more tender, 'lighter' crust.
- Grating frozen butter ensures the fat stays in distinct pieces, which is the key to those big flaky layers.
- If the dough feels warm at any point during the folding, put it in the freezer for 5 minutes before continuing.
Storage
Refrigerator: 3 days — Keep tightly wrapped to prevent drying
Freezer: 2 months — Double wrap in foil over plastic
Reheating: Not applicable; bake as directed by your pie recipe
