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Cube cold butter into ½-inch cubes and place in freezer for 15 minutes to chill.
Measure your flour (with a kitchen scale, if you have one) and add to bowl of food processor or stand mixer fitted with paddle attachment. You can also just add it to a large bowl if mixing with a pastry blender. Add in sugar and salt and whisk to combine.
Add your cubed butter straight from the freezer, and pulse, or mix on the lowest setting, or cut with pastry blender until butter is incorporated into flour in small, pea-sized lumps.
Add in your cold water, and mix to incorporate. Then add vodka as needed to allow dough to come together.
Turn dough out onto a floured surface and, with floured hands, form into a flat disc and wrap in plastic wrap.
Chill in the refrigerator for at least 1-2 hours, or overnight.
Roll out onto a floured surface with a floured rolling pin until it's 12 inches in diameter. Carefully roll onto rolling pin to transfer into your pan.
To transfer to pie pan, wrap pie crust gently around floured rolling pin, hold rolling pin above the edge of the pie pan, and gently unroll. Press crust lightly into pan and crimp sides.