Cut the butter into cubes about 5mm square and return to the fridge to chill for 20 minutes.
Pour vodka and water in to a measuring cup and store in the freezer while you prepare the rest of the ingredients.
In a large bowl sift together the flours, salt, and sugar.
Add the butter cubes and toss them to cover in the flour mixture.
Cut the butter into the flour using a pastry cutter. The general consensus is to cut the butter to the size of small peas. Don't go too small and some larger chunks are just fine.
Make a well in the middle of the flour butter mixture and add the vodka and water.
Mix with a fork until the liquid has been absorbed and there is not a lot of loose flour at the bottom of the bowl.
Turn the dough out onto the counter and with your hands gently gather together into a square mass about 2 cm high.
Cut the square in half with a knife or your bench scraper.
With the banch scraper take one half of the dough and put it on top of the other. Press any scattered bits of the dough into the sides.
With your hands press the rectangular dough mass together until the dough is 2 cm high again.
Cut this mass in half again and repeat the stacking and pressing. Do this one more time for a total of 3 folds.
Once you have completed the layering, cut the dough in half again. Wrap in plastic wrap and form into a round eeping the height about the same.
Using the bench scraper flat side press down on the plastic covered round until it is about 1 cm high.
Chill at least one hour or freeze for another occasion.