If you follow these directions to the letter you will end up with a light and flaky pie crust. The reason for using vodka is the dough won’t form as much gluten, and you won’t have a dense dough to roll out or a dense pie crust.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
16 tablespoons cold or 2 sticks unsalted butter
1/4 cup ice water
1/4 cup ice-cold vodka
Cut butter into pieces then take a third and place in the freezer for 30 min, remaining butter in fridge.
In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter from fridge; pulse about seven to 10 times until mixture resembles coarse meal.
Add butter from freezer and pulse about five times until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
Add both vodka and water to mixture at once. Pulse about five times the dough should be crumbly but holds together when squeezed with fingers. To help ensure a flaky crust, do not over process.
Transfer half of dough, still crumbly onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1-2 hours or up to 3 days. Repeat with remaining dough. Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using. Makes two 9-inch crusts