In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, sugar and butter. On low speed cut the butter into the flour until you have some larger pieces but most of the butter has worked into the flour. You will notice that the flour will change color and be slightly darker.

Stop the mixer and pour the vodka over the top of the crust. Turn the mixer back on low and slowly pour the water over the crust. Mix on low until the flour has hydrated but a cohesive dough has not yet formed.

You will see shards of dough and then some unincorporated flour. This is the “shaggy” dough stage. Perfect.

Turn out onto a countertop and press gently until a dough forms. It will be a little wet, but that is ok! Divide the dough in half. Press out into disks and wrap in plastic wrap.

Refrigerate until cold, at least 2 hours and up to 3 days. Alternatively you can freeze it for up to 2 months. Thaw it in the refrigerator before using. Make sure to keep it cold!

Lightly flour a smooth work surface with flour. Place the dough on the floured surface and lightly flour the top of the dough and a rolling pin.

Working quickly and efficiently with firm pressure, roll out the dough starting from the center, pressing away from you and then rolling back towards you. Add more flour as needed under or over the dough, rotate it a quarter turn and repeat. Gently working the dough to ⅛th inch thick or slightly thinner.

Place the dough on a baking sheet and refrigerate for 30 minutes. You can also refrigerate first and then wrap and freeze between sheets of parchment paper for longer storage at this stage!

You are now ready to line a pie tin or tart mold of your choice!