Place the flour, sugar, and salt in a food processor. Add the cold butter cubes to the food processor and pulse until the mixture resembles wet sand and no large chunks of butter remain.

Add in the ice cold vodka (or water), one tablespoon at a time. If your dough has come together, don’t add any more vodka. You want just enough to bind the dough. Mix until just combined.. Turn the dough out of the food processor, divide into two equal pieces, and form into a flat oval disk and wrap in plastic wrap. Place in fridge for at least 30 minutes, up to 2 days, or freeze for up to a month.

When you’re ready to make your pie, turn the dough out on a floured surface and roll out into a large circle to about an ⅛th of inch thickness. Place the pie dish face down onto the dough circle and use a sharp knife to cut a border 2 inches wider than the pie dish.

Roll the dough over your rolling pin, until it’s fully wrapped around. Unroll the dough over the dish, centering it.

Roll the excess dough on the edges in and under towards the dish, like a sleeping bag. Use your fingers to press the dough, sealing it to create a thick outer crust.

Crimp the dough, making a “v” with two fingers one hand on the outside of the pie crust and the index finger of the opposite hand to make an indent in the pie crust. Repeat around the pie until the entire crust is crimped.

In a small bowl whisk together an egg and a teaspoon of water. Use a pastry brush to brush the edges of the pie crust. Last, use a fork to poke a few holes in the bottom of the crust to prevent any air bubbles from forming. Use with your favorite pie recipe!