• Use a sharp knife to cut the butter into 1/2-inch cubes. After dicing the butter, place it on a plate or in a small bowl and transfer it to the freezer for 10-15 minutes while you gather the rest of your ingredients.

Mixing Methods

• Food processor: Add the flour, salt, and sugar to the bowl of a food processor and pulse 3-4 times just to combine. Add the very cold butter and pulse about 10 times, until the butter is mixed in but there are still pea sized pieces visible. Transfer the mixture to a chilled mixing bowl.
• By hand: Combine the flour, sugar, and salt in a mixing bowl and whisk briefly to combine. Use your fingers to smush every butter piece into the flour into a flat disc. After all the butter has been smashed, use your fingers to work the butter into the flour until the butter is incorporated, but there are still pea-sized pieces of butter. Transfer the whole bowl to the freezer for 10 minutes before continuing on. 
• Pastry blender: Combine the flour, sugar, and salt in a mixing bowl and whisk briefly to combine. Use a pastry blender to cut the butter into the flour until pea sized pieces remain. Transfer the bowl to the freezer for 10 minutes before continuing.

Mixing the pie dough

• Drizzle the vodka over the top and use a rubber spatula to fold it in. Add 2-3 tablespoons of ice water, mixing between each addition. If the dough is still too dry, add 1/2 tablespoon increments of ice water until the dough holds together when you squeeze it in your fist. It’ll still be fairly crumbly, so use your hands to work it together against the side of the bowl.
• When it starts to come together, dump it out onto a clean work surface and press it into a disc. If the crust is too wet, it’ll stick to your work surface. If it’s too dry, it will be sandy and not hold together. Wrap the disc in plastic wrap and transfer to the fridge for 2 hours, up to 72 hours.
• Roll the pie dough out to between 1/4-1/8th inch into a large round (about 12-13") on a lightly floured surface. Add a dusting of flour as needed as you roll the dough out, but you shouldn't' need much. Lay the pie crust into a pie pan, pressing it into the edges, trim the excess, and crimp the edges if desired. Chill the prepared pie crust for 1 hour before baking.