Makes 2 x 23 cm (9-inch) pie shells

Vodka is essential to the texture of the crust and imparts no flavour — do not substitute extra water. The alcohol is key to this recipe.

This recipe works for both sweet and savoury pies and tarts. You can make the dough ahead of time, wrap in plastic, and refrigerate for up to 2 days or freeze for 1 month. You can also save time by making the dough in the food processor.

INGREDIENTS:

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

METHOD:

1. Combine dry ingredients: Place the flour, salt, and sugar (if using) in a large mixing bowl.
2. Cut in the butter: Using a pastry blender, two knives, or your fingers, cut or rub the butter into the flour mixture until the butter pieces are the size of peas.
3. Add liquids: Sprinkle the vodka and ice water, alternating, one tablespoon at a time, over the flour mixture. Stir and fluff with a fork until shaggy clumps form.
4. Test and hydrate as needed: Pick up the large clumps and squeeze to test for moisture. If they hold together, transfer them to a work surface. If not, continue adding tablespoons of vodka and ice water and stirring with the fork until the mixture forms clumps that hold together when squeezed.
5. Bring the dough together: Gather the clumps on the work surface and knead gently 4–5 times. If the dough still falls apart, return it to the bowl and sprinkle over teaspoons of ice water, mixing with a fork until it comes together.
6. Divide and chill: Divide the dough into two equal portions, flatten each into a disk, wrap in plastic, and refrigerate for 60 minutes before rolling out.

FOOD PROCESSOR METHOD:

1. Mix dry ingredients: Place the flour, salt, and sugar (if using) in the bowl of a food processor fitted with the blade attachment. Pulse a couple of times to distribute the dry ingredients.
2. Cut in the butter: Add the cubed butter and pulse 5–10 times, no more than a couple of seconds each time, until the butter is in pea-sized lumps.
3. Add liquids: Add all the vodka and pulse 2–5 times to distribute evenly.
4. Add water gradually: Add the water one tablespoon at a time, pulsing between additions. After the second tablespoon, test the dough. If it clumps together, it’s ready. If it still falls apart, add another tablespoon of water, pulse briefly, and test again.
5. Finish the dough: Once the dough clumps together easily, turn it out onto a work surface and knead gently 4–5 times until it holds together.
6. Divide and chill: Divide the dough into two equal portions, flatten into disks, wrap in plastic wrap, and refrigerate for 60 minutes before rolling out.

MAKE AHEAD:

• Refrigerate: Prepare the dough, divide into two disks, wrap tightly in plastic, and refrigerate for up to 2 days. Allow the dough to sit at room temperature for 10–15 minutes before rolling.
• Freeze: Wrap each dough disk in plastic and then in foil. Freeze for up to 1 month. Thaw in the fridge overnight, then let it rest at room temperature for a few minutes before rolling.
• For a faster assembly day: Roll out the dough, fit it into your pie plate, and freeze the unbaked shell (in the plate) for up to 1 month. Bake directly from the freezer, adding a few extra minutes to the initial bake time if blind baking.