Add the flour, sugar, and salt to a food processor. Pulse a couple of times to combine.

Add in the cubed butter and combine until the dough looks like wet sand and there are no large chunks of butter.

Add in the vodka and combine until a dough forms. Start with 2 tablespoons and let the food processor run, then add more (slowly) only as needed.

Divide the dough into two even discs.

Transfer each disc to a piece of plastic wrap and wrap tightly. Place in the fridge for 30 minutes.

Once the dough is ready, add one disc to a large piece of floured parchment paper on a flat surface.

Using a floured rolling pin, roll the dough out into a 12-inch circle.

Pick up the piece of parchment paper with the dough and quickly flip it onto the 9” pie dish.

Peel off the piece of parchment paper. Carefully press the dough into the bottom corners of the plate.

Use a knife to trim the excess dough around the edges. Use a fork to poke a few holes in the bottom of the crust

Use your knuckle and thumb/index finger on the opposite hand to make indents along the edge of the pie.

If you are making a pie that requires a prebaked crust, bake the crust for 25-30 minutes at 350 F or until golden.

For baked pies like pumpkin, apple, pecan etc. bake the crust for 5-10 minutes, let it cool for about 10 minutes, then add your filling per your pie recipe instructions.