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Begin by pressing the butter into large flat flakes and place it in the refrigerator.
In a separate bowl, combine the ice cold water, vodka, and sour cream.
Gradually add the liquid mixture to the flour, ensuring the dough is properly hydrated.
Transfer the mixture onto a work surface and use your hands to check if it holds together.
If the dough feels too dry, incorporate more water as needed and test again.
Once the dough holds together without appearing floury or powdery, refrigerate it once more.
Roll out the dough and fold it into thirds, then return it to the refrigerator.
Repeat the rolling and folding process a total of four times to create layers.
For optimal results, allow the dough to rest in the fridge overnight before using.