Time: 3 hours 30 minutes including cooling time
Complexity: easily
Servings: 14
Quantity: Dough for two 9-inch pies or one double-crust pie

A pie made with this dough turns out tender, flaky, and crumbly. This is all thanks to the generous addition of butter and chilled vodka, as well as a simple yet effective kneading method. Simply cut the dough into pieces, stack them, roll them out again, cut them, and stack them. With minimal effort, you'll have puff pastry that's perfect for any kind of pies, open or closed, with sweet or savory fillings. Store it in the refrigerator or freezer to easily delight your loved ones with delicious baked goods at any time.

Ingredients:

• 3.5 cups premium flour (see Note)
• 2 tablespoons of sugar
• 1.5 tsp coarse salt
• 330 g chilled unsalted butter, cut into pieces and frozen
• 0.5 cups chilled vodka
• 2 tablespoons apple cider vinegar
• 5 tbsp ice water + more as needed

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, sugar, butter, vodka, apple cider vinegar

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Preparation:

Step 1
• Combine flour, sugar, and salt in a food processor. Add butter and pulse until the largest pieces of butter are the size of peas. Transfer to a large bowl.
Step 2
• In a small bowl, combine the vodka, vinegar, and 4 tablespoons of ice water. Sprinkle the liquid mixture over the dough, then mix with a fork until sticky lumps form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, but that's okay). Transfer any large clumps of dough to a work surface. Sprinkle 1 tablespoon of ice water over any remaining small pieces of dough in the bowl and knead again to bring them together. If the remaining dough is still too dry to come together, add more ice water, 1 tablespoon at a time. Add this portion to the dough on the work surface and knead everything together until it comes together, incorporating all dry bits. Form the dough into a 2.5 cm thick sheet.
Step 3
• Using a scraper or knife, divide the dough into 4 pieces. Stack the pieces on top of each other, tucking any loose dry bits between the layers. Flatten the dough into a 2 cm thick layer. Repeat this process (cutting, stacking, and flattening) 3 more times; this will create a flaky dough.
Step 4
• Divide the dough in half and form into 2.5 cm thick disks; wrap each disk tightly in plastic wrap. Refrigerate for at least 3 hours, or preferably overnight. The dough can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  
  

  Note

  
  When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.

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