Cut butter into small cubes and place in freezer for at least 30 minutes.
In the bowl of a food processor, add flour, and salt. Pulse several times to combine.
Place frozen cubes of butter on top of the flour mixture.
Pulse at 10 second intervals until mixture resembles coarse meal. You want to see pea-sized pieces of butter.
Combine ice cold vodka and ice-cold water.
Sprinkle1/4 cup of the ice-cold vodka/water mixture over flour mixture.
Pulse until mixture sticks together when pressed. Do not mix until a ball forms.
Turn crust mixture out onto lightly floured surface. Gather the mixture into a ball. Cut the ball in half. Form each half into a disk. Cover with plastic wrap twice and place in refrigerator for an hour. If making dough ahead of time, place wrapped dough into a freezer bag before putting in fridge.
To use, allow chilled dough to sit out for about 5-10 minutes before rolling.
Lightly dust work surface with flour. Flour lightly the top of the dough and your rolling pin. Roll, turning dough a quarter turn between rolling. Try to keep a round shape.
Roll dough back over rolling pin and gently place over pie pan.
Gently press the dough against sides of pie pan. Trim excess crust, leaving about 1/2 inch overhang. Tuck the overhanging crust under so the edge of the crust is even with the edge of the pie pan. Use a fork and press the tines around the edge of the pie crust.