In a medium bowl combine the flour and salt.
Cut the cold butter into cubes and toss in the flour.
Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.
Mix in the fresh rosemary.
Add the vodka and a small amount of water, then toss with your hands to combine.
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 for one hour.
On a lightly floured surface, roll the dough out into a rough rectangle, fold 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 for 30 minutes or overnight.
Roll out the pie dough into a rough circle about ⅛″ in thickness.
Carefully place in the pie pan, 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. Dock the bottom of the crust all over with the tines of a fork, then chill for another 30 minutes.
Meanwhile, place a baking sheet in the oven and preheat it to 425 degrees F.
Place a large piece of parchment paper over the pie crust and fill with pie weights or dried beans all the way up to the crimp.
Place the pie pan on the hot baking sheet and bake for 16 minutes.
Take the pan out, take all of the pie weights out, then brush the pie crust with an egg wash all over, except for the edges.
Bake for an additional 10-12 minutes. Allow pie crust to cool completely before adding the lemon filling.