Vegan Flaky Pie Dough Recipe (with Video)

Make the shaggy dough
1. Cut the vegan butter into 1/2 inch cubes and keep chilled until ready to use
2. In a small bowl, combine the sugar and salt with the water and vodka and stir until dissolved; chill until ready to use
3. Place the flour in a large bowl and sprinkle the cubes of butter over the top
4. Toss the butter in the flour to separate the pieces and coat each one in flour
5. Using both hands, alternatively rub the pieces of butter into the flour, smearing them into flat pieces, then toss the pieces with the flour
6. Continue step 5 until the mixture resembles coarse sand with some chunks of butter still intact
7. Slowly sprinkle the vodka mixture over the dough while stirring the dough with the other hand until it is evenly moistened
8. Squeeze the dough together into a shaggy ball
9. Place the ball of dough onto a lightly floured countertop
Method 1 for creating a flaky dough (elongated fraisage)
1. With the heel of your hand, smear the dough away from you, against the counter, in long horizontal motions, working your way towards yourself, until all the dough has been smeared
2. You should now have a few flat sheets of dough; carefully stack these up like a stack of pancakes (do not crumple them) and press them back together
3. Rotate the dough mass 90 degrees and repeat this process 2 more times
4. Press the dough into two disks roughly 1-inch thick
5. Chill the dough in the fridge for at least 1 hour before using
6. Dough keeps for up to 3 days in the fridge or up to 6 months in the freezer, tightly wrapped in plastic
Method 2 for creating a flaky dough (biscuit method)
1. Press the dough into a rectangle about 1-inch thick and divide the rectangle into 3 equal pieces
2. Stack the pieces on top of one another and press them down until the piece of dough is again a rough rectangle about 1-inch thick
3. Repeat this process 2 more times
4. Divide the dough in half and press each half into a disk about 1-inch thick
5. Chill the dough in the fridge for at least 1 hour before using
6. Dough keeps for up to 3 days in the fridge or up to 6 months in the freezer, tightly wrapped in plastic