Add the dry ingredients to a large mixing bowl and whisk to combine.

Cut the cold, cubed butter into the flour mixture either a pastry blender, by scissor cutting with two butter knives or even just by squishing it between your fingers, just be careful that the butter doesn't start to melt from the warmth of your hands. Keep blending until the dough becomes mealy and crumbly, forming pea-sized granules. Alternatively, you can use a food processor to mix the pie dough together. Begin by placing the flour mixture and cold, cubed butter in food processor. Gently pulse until the flour changes from silky to mealy; this should only take a handful of pulses so watch it carefully.

Hydrate the dough by pouring in the ice cold vodka, 1 tablespoon at a time. Use a fork to mix the dough together. It should start to become shaggy and hydrated. Check the hydration level of the dough by gathering a small fistful; if it just holds together, it’s ready. If it is still dry or crumbly, slowly add the ice cold water, 1 tablespoon at a time, blending with the fork until the dough is sufficiently hydrated. You want it a little on the drier side since the cheese will also add  additional moisture. If using a food processor, while pulsing, gently pour the vodka through the feed tube and mix until just combined. Use the same squeeze test to check the hydration levels and adjust accordingly. Be careful to add only as much liquid as it takes for the dough to just hold together. The exact amount of liquid can vary depending upon the moisture content of the flour, the quality of the butter, and the weather. When it has the proper amount of hydration, the dough will come together without much effort or deliberate packing.

Add the grated extra sharp cheddar and use pastry blender or fork to roughly blend in the cheddar until just incorporated.

Turn the crumbly dough out on a clean, lightly floured surface. Then use the gather and pat method to form the pie dough into a disk. Don't knead or overwork the dough. Just gather it together and pat it down gently, until it forms a disk.

Cut the large disk evenly in half. Then gather and pat into 2 smaller disks. Wrap the dough disks tightly in plastic wrap or place in sealable baggies.

Chill the dough for at least 1-2 hours in the refrigerator before rolling and forming. If you don't plan on using the dough within a 12-24 hours, you can store the dough in the freezer. (If it sits in the refrigerator too long, it could start to turn a grayish color.)

When ready to use, allow the dough to soften slightly on the counter before rolling. you should be able to easily make an indention when you press your thumb lightly in the top of the dough disk.