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Luxury Pie Dough

Makes 2 rounds - enugh for a double crusted pie


  • Pastry Cutter
  • Bench Scraper


  • 200 grams Butter
  • 270 grams All Purpose Flour
  • 68 grams Cake/Pastry Flour
  • 1 tsp Salt
  • 1 tsp Sugar
  • 2 tsp Crisco Butter Flavoured
  • 60 ml Vodka Ice Cold
  • 60 ml Water Ice Cold


  • 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.