Weigh out the ingredients
You'll need butter, flour, salt, ice water, and vodka (optional).
Toss butter in flour
In a large bowl combine the flour and salt. Cut the cold butter into small cubes and toss in the flour.
Using your fingers or a pastry cutter, cut the butter into the flour mixture until quarter sized pieces are left.
Incorporate the butter
Add the vodka (optional) and a small amount of water, then toss with your hands to combine.
Hydrate the dough
Continue adding very small amounts of water until the dough can hold together, but is not overly wet. Wrap the dough tightly in plastic wrap, then chill in the refrigerator for one hour.
Chill the dough
Roll the dough out into a rough rectangle. Fold the dough in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes. Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.
Roll & fold
Roll out the pie dough into a rough circle about ⅛ inch thick. Carefully place the dough in the pie plate, pressing up against the sides. Cover and chill in the fridge for about 20 minutes. Take the pie crust out, cut off the excess dough, and crimp the edges as desired.
Roll out & crimp
Dock the bottom and sides of the crust all over with the tines of a fork, then chill for another 30 minutes. Meanwhile, place a baking sheet on the lowest rack in the oven and preheat it to 425 degrees F.
Dock the dough
Place a large piece of parchment paper over the pie crust and fill with pie weights, dry beans, or dry rice all the way up to the crimp. Par-bake the crust for a pie with a baked filling, or blind bake the crust for pies with no-bake fillings that won't go back into the oven.
Add pie weights & bake