• In a large bowl, whisk together flour, sugar, and salt.
• Using a cheese grater, grate cold butter into the flour*.
• Using a fork (or a pastry cutter), "cut in" butter until mixed in and coated in flour.
• Stir in vodka.
• Mix in 3 Tablespoons of water (no ice) until the dough comes together. If needed, add ice water, 1 Tablespoon at a time, until a shaggy dough forms. When ready, the dough will hold together when squeezed in your hand.
• Squeeze and knead to bring the dough together.
• Form dough into a disk. Wrap in plastic wrap and chill for at least 30 minutes before rolling.

To Bake:

• Allow dough to sit at room temperature for 5 minutes.
• Place dough on a lightly floured surface. Using a floured rolling pin, roll out the dough to ⅛-¼ inch thick, making it 1 inch larger than the pie pan.
• Gently roll the dough over the rolling pin, then roll out on the pie pan. Place the dough in the pie pan, pressing gently into the bottom of the pie pan. Use kitchen scissors or a knife to cut away excess dough, leaving ½ inch overhanging the edge. Crimp edge into desired design. Return crust to the refrigerator to chill for 20 minutes while preheating the oven.
• Preheat oven to 425˚F. Poke the bottom of the crust with a fork. Line crust with parchment paper. Fill with baking weights (or dry beans). Once baked remove baking weights and cool completely before using, or as directed by your recipe.

For a par-baked crust:

• Bake for 7-8 minutes.

For a fully baked pie crust:

• Bake for 20-25 minutes.