Flaky Vodka Pie Crust

1.In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.

2.Add the chilled and cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

3.In a small bowl, combine the chilled vodka and ice water.

4.Drizzle the vodka-water mixture over the flour and butter mixture, a tablespoon at a time, gently mixing with a fork or your hands until the dough begins to come together. You may not need all of the liquid, so add it gradually.

5.Once the dough starts to hold together, divide it into two equal portions. Shape each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

6.When ready to use, remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly.

7.On a lightly floured surface, roll out one disk of dough to fit your pie pan, ensuring it is about 1/8 inch thick. Carefully transfer the rolled dough to the pie pan, pressing it gently into the bottom and sides.

8.Trim any excess dough hanging over the edges and crimp the edges as desired.

9.Repeat the rolling process with the second disk if making a double-crust pie or save it for another use.

10.Fill the pie crust with your desired filling and bake according to your pie recipe's instructions.