In a food processor, combine the flour and salt and pulse briefly to mix (you can also do this by hand with two forks). Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas.
Mix ice water with vodka in a small bowl then drizzle into the flour mixture while pulsing just until the dough starts to come together.
Transfer the dough onto a pastry mat or another floured surface and knead 2 to 3 times just to help it come together a bit. Gently flatten the dough into a one-inch thick disk and cover it in plastic wrap or a ziplock bag, then place it in the fridge to chill for about 30 minutes to an hour.
Preheat an oven to 425°F. Line a baking sheet with parchment paper.
With a rolling pin, on a well-floured surface, flatten out into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. Fold the dough in half and ease it into the pie pan without stretching at all and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan.
Fold the edge under and crimp the edge with either your fingers or the tines of a fork. Dock your pie crust. Add tin foil to keep your pie crust propped up. Bake at 425 degrees for 15 minutes.
Make the egg wash by mixing the egg and a dash of heavy cream together. Take out the tin foil and brush the crust with the egg wash. Now dock the pie crust with a fork or sharp knife and add a tent of foil around the sides.
Bake for 15 minutes at 425 then reduce temperature to 375 degrees and bake until the center is golden. Once the center is golden, remove the pie crust from the oven and set aside