In the bowl of a stand mixer, measure out the flour and salt before cubing in the small pieces of unsalted vegan butter (if using salted just reduce the salt a bit). Wrap tightly in plastic wrap and place in the fridge for 1 hour to relax the gluten and keep the butter from melting.

Attach the paddle attachment and set the mixer to medium-low speed and let the paddle break up the butter pieces. It should become flaky and appear a bit wet but not come together.

With the stand mixer still running, add in the 2 tsp of white vinegar along with 3 tbsp of cold water. If necessary, add 1 tbsp at a time of additional water until the dough reaches a soft, pliable consistency. It shouldn’t be stiff or wet, but somewhere in between.

In a medium bowl, whisk together the flour and salt and cube in very small pieces of very cold butter. Using your fingers, squish the pieces of butter into the flour to flatten them and break them apart. You can leave it moderately chunky, it’s only more flaky, but try not to leave any large pieces that are not flattened. It usually takes me a few minutes and I prefer the flavour of hand-mixed dough to the mixer! If the butter begins to melt, put the dough mixture into the fridge to chill for 15 minutes.

Once the butter is incorporated, using a fork, stir in the water and vinegar mixture. You may need to add 1-2 tbsp more water. The dough should come together when pressed but not be wet.

Wrap tightly in plastic wrap and place in the fridge for 1 hour to relax the gluten and keep the butter from melting.

After an hour has passed (or even a couple of days), unwrap the dough and place it on a well floured surface before rolling out the dough. You do not want it to stick to the counter or your rolling pin.

Use the dough as desired.