Makes 2 x 23cm (9 inch) pie shells

Vodka is essential to the texture of the crust and imparts no flavour — do not substitute extra water. The alcohol helps inhibit gluten formation, yielding a tender, flaky crust.

This dough works well for both sweet and savoury pies and tarts. You can make it in advance, wrap in plastic, and refrigerate for up to 2 days or freeze for 1 month. You can also save time by using a food processor.

INGREDIENTS:

• 355g (2 ¾ cups + 2 tablespoons) plain (all-purpose) flour
• ½ teaspoon kosher salt
• 12g (3 teaspoons) granulated sugar (omit for a savoury crust)
• 225 grams (1 cup) unsalted butter or vegan alternative, very cold, cut into ½-inch cubes
• 60ml (¼ cup) vodka· 60ml (¼ cup) ice water

METHOD: By Hand:

1. Place the flour, salt, and sugar (if using) in a large mixing bowl.
2. Using a pastry blender, two knives, or your fingers, cut or rub the butter into the flour until the pieces are roughly the size of peas.
3. Sprinkle the vodka and ice water, alternating one tablespoon at a time, over the flour mixture. Stir with a fork after each addition until shaggy clumps begin to form.
4. Pick up some clumps and squeeze. If they hold together, transfer them to a work surface.
5. If needed, add more vodka or water by the teaspoon, stirring between additions, until the dough holds together when squeezed.
6. Gather the clumps together and knead gently 4–5 times until it forms a cohesive dough.
7. Divide into two equal portions, flatten into disks, wrap in plastic, and refrigerate for at least 60 minutes before rolling out.

FOOD PROCESSOR METHOD:

1. Place the flour, salt, and sugar (if using) in the bowl of a food processor fitted with the blade. Pulse 2–3 times to combine.
2. Add the butter and pulse 5–10 times in short bursts until the butter forms pea-sized lumps.
3. Add all the vodka and pulse 2–5 times to incorporate.
4. Add the water one tablespoon at a time, pulsing after each addition.
5. After 2 tablespoons of water, test the dough: if it clumps easily, it’s ready. If dry, add another tablespoon, pulse, and test again.
6. Once the dough comes together, transfer to a work surface. Knead gently 4–5 times until smooth.
7. Divide into two disks, wrap, and refrigerate for 60 minutes before using.

MAKE AHEAD:

Dough can be refrigerated for up to 2 days or frozen for up to 1 month. Thaw in the fridge overnight before using.