Pulse the cold butter, cold flour, and salt in a food processor until the mixture resembles breadcrumbs, ensuring some small lumps of butter remain. This will takes about 15 (1-second) pulses. Don’t over-process!

Feed the apple cider vinegar (or vodka) and then one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding liquid when the dough just begins to form large clumps and pulls away from sides of the food processor bowl. Again, don’t over-process!

Dump the mixture onto the counter. Use your hands to push it together into one piece. Cut the dough in half.

Form each half into flat disks about 4 inches round. Touch the dough as lightly and as little as possible as you work to keep it cool. Wrap each disk in plastic wrap and refrigerate for at least an hour and up to 4 days.

Remove one disk of dough from the refrigerator 3 to 4 minutes before rolling so that it just begins to soften.

Lightly flour your work surface and rolling pin. Tap down on the disk evenly across the top several times to begin to flatten it. Roll out the disk of dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is about 4 inches larger than the pie plate (this allows enough size for it to settle into the plate plus create an edge for crimping). If the edges of the crust split as you roll, pinch the seams together before continuing.

Carefully transfer the pie crust to the pie pan by laying over the rolling pin and moving it from counter to the pie plate. Carefully nudge the crust evenly into the plate.

Crimp the edges, and proceed with your pie recipe as directed. At this point, the crust can be frozen, in the pie plate, for later use. Freeze, then wrap well in plastic wrap.

To bake the crust immediately, refrigerate the crust in the pie plate for 40 minutes and then transfer it to the freezer for an additional 20 minutes.

Meanwhile, place an oven rack in the lower-middle position of the oven and preheat the oven to 375°F.

Fit a double layer of aluminum foil into the pie shell, folding over the edges so that the entire crust is covered. Fill the pie with pie weights (over the foil).

Bake the crust for 25 minutes, then remove the crust from the oven. Carefully remove the pie weights and foil. Prick the bottom of the crust with a fork evenly (about five pricks). Return it to the oven. Bake for 5 more minutes until pale golden brown for a partially baked crust. Bake 12 more minutes until deep golden brown for a fully baked crust.