1. Mix the salt with the flour.
2. Cube the cold butter and add it to the flour mixture.
3. Crumble the butter by mixing it with the flour until the largest pieces are about the size of a hazelnut.
4. Add the water and the vodka.
5. After lightly kneading the dough, form a ball. Don’t overdo it – the dough should be lumpy. Visible pieces of butter are a sign that you didn’t knead the dough too much.
6. Wrap the dough in food wrap and refrigerate for 2 hours before baking.