Buttery Flaky Pie Crust

Combine the flour, sugar, and salt in a large bowl and mix with your hands until evenly distributed.

Add the cold butter cubes and use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with no large butter pieces.

Place the bowl in the freezer for about 10 minutes to keep the butter cold.

Drizzle in the ice-cold water (or vodka) a little at a time, mixing until the dough just comes together when squeezed.

Gather the dough into a single mound, then divide it into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes (up to two days).

After chilling, roll out one disc on a lightly floured surface, adding a little extra flour as needed, until it forms a large circle with about two inches of overhang beyond a 9‑inch pie pan.

Transfer the dough to the pie pan, trim excess, and press it into the bottom.

Fold the edge under itself and crimp with your fingers to create a decorative border; optionally brush the edges with heavy cream or an egg wash for shine.

Prick the bottom of the crust with a fork to allow steam to escape during baking.