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.
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 at least 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 at least 30 minutes, but ideally overnight.
The day you are going to bake the pie, 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, then chill for another 30 minutes while you make the brownie filling.