For the Crust

• Using a food processor add flour brown sugar and salt; pulse until well combined.
• Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.
• Add vodka and 2 Tbsp of water; pulse until well combined. If necessary continue adding water 1 Tbsp at a time (and pulsing) until dough comes together in a ball. (Note: I often don't need to add additional water as the pie dough comes together with the vodka and 2 Tbsp of water.)
• Shape dough into a disc and wrap with plastic wrap; refrigerate for at least 2 hours. (Note: Dough can be made the day before and refrigerated overnight.)
• Working on a well-floured surface roll pie dough into a 12” circle.
• Transfer pie dough into pan and gently press dough into pan; trim excess overhang so that you have ~½” of overhang on all sides. Tuck overhang under itself so that folded edge is level with the edge of pie plate.
• Use 2 fingers crimp the edges of dough.
• Using a fork prick the dough all over. Refrigerate dough for at least 30 minutes.