• Combine the flour with the salt and black pepper.
• Cut in the frozen butter with a pastry knife until you have a crumbled flour and butter mixture.
• Slowly add one tablespoon at a time of the vodka. After combining, if the dough still feels dry, add one tablespoon at a time of the cold water. Mix quickly with your hands so you don’t melt the butter. When it no longer feels dry, and nicely comes together, your dough is done.
• Form a circle and wrap it in cling wrap so it is air tight. Let it rest in the fridge for at least 30 minutes. If you have the time an hour is preferred. It is ready to be used once chilled.

Blind Baking

• Roll out your pastry on a floured counter top. It is best to roll it out from the center towards the edge. After each roll turn the dough over and roll again from the middle to the outside. Repeat rolling until you have a big enough circle.
• Spray your pie pan with some oil. I used avocado oil. Roll the dough over your rolling pin and transfer it into the dish. Do not cut off the sides before blind baking. Pastry shrinks so let the dough hang over the edges.
• Put some parchment paper over the dough and fill it with pie weights. I used dried beans for this.
• While you preheat the oven to 400 Farhenheit set the pie in the fridge to rest.
• When the oven is warm blind bake the pie for 10 minutes.
• After blind baking remove the parchment paper and the pie weights. Now your ready to fill it with whatever you like and finish baking.