Place half of the flour in a food processor, along with the salt and granulated sugar. Pulse a couple of times to mix.
Add the cold butter slices and pulse about 15 times, until small chunks form. Scrape down the sides, then add the remaining flour. Pulse 5-6 times.
Transfer the dough to a medium bowl. Drizzle the water and the vodka across the surface of the dough, then use a rubber spatula to fold and press the liquids into the dough, until you have one ball of dough. The dough will be a little bit sticky.
Split the dough into two balls and flatten each into a round disk. Wrap each disk individually in plastic wrap and refrigerate for 2 hours.
Remove the pie crust from the refrigerator set the disk on a well-floured surface. Use a rolling pin to create a circle of dough that is ⅛-inch thick. Use additional flour, if needed, to keep the dough from sticking to your rolling pin.
Transfer the dough to your pie plate and fold the excess dough under to create a rim around the edge of the pie plate. Crimp using your preferred style. Place in the freezer for 10 minutes before baking.
For baking, follow your pie recipe instructions or see the notes section for additional information.
To par-bake (blind bake) the crust, bake it at 425°F for 15 minutes with pie weights, then reduce the temperature to 350°F and remove the pie weights, baking an additional 5 minutes.To fully bake the crust, bake it at 425°F for 15 minutes with pie weights, then reduce the temperature to 350°F and remove the pie weights, baking an additional 15 minutes, or until the bottom of the crust is golden brown.For best results, freeze the pie crust for 10 minutes, or refrigerate for 30 minutes before baking.The disks of pie dough can be frozen for up to 5 months, or refrigerated for 5 days. If freezing, thaw in the refrigerator overnight before using.