Instructions:

Prepare the Dough:

In a large mixing bowl, combine the flour and salt.

Add the cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs.

Create a well in the center and add the white wine vinegar and cold water. Mix gently with a fork until the dough begins to come together.

Transfer the dough onto a lightly floured surface and knead briefly until smooth.

Roll and Fold:

Shape the dough into a rectangle.

Fold the bottom third of the dough up to the center, then fold the top third down over it, like folding a letter.

Rotate the dough 90 degrees, roll it out into a rectangle again, and repeat the folding process.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.

Final Rolling:

After chilling, remove the dough from the refrigerator.

Roll it out into a large rectangle on a lightly floured surface.

Use the dough immediately for your desired savory pie or tart.

Variations and Tips:

Butter Substitution: For a dairy-free version, substitute the butter with an equal amount of cold vegetable shortening or margarine.

Flour Options: For a slightly nuttier flavor, you can replace up to 50g of all-purpose flour with whole wheat flour.

Resting Time: Allowing the dough to rest in the refrigerator between folds is crucial for achieving the desired flakiness.

Handling: Handle the dough as little as possible to prevent the butter from melting and to maintain its flakiness.