Place the flour, sifted cocoa powder, sugar and salt in a large mixing bowl and whisk together. 

Cut the cold butter into 1/4" cubes. Then cut the butter into the dry using either a pastry blender, two butter knives or by squishing it between your fingers, just be careful that the butter doesn't start to melt. Keep mixing the butter into the dry ingredients until mealy, pea sized granules form. *If using a food processor, place the flour mixture and 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.

Use a pastry blender or fork to hydrate the mix with the ice cold vodka or water, adding 1 tablespoon at a time and mixing as you go. The dough should just start to combine, try not to over-hydrate. *If using a food processor, while pulsing, gently pour the vodka through the feed tube just until combined. Check the hydration level of the dough by gathering a small fistful; if it holds together, it’s ready. If it is still dry or crumbly, slowly add ice cold water, 1 tablespoon at a time, using a pastry blender or fork until sufficiently hydrated.

Divide the dough evenly and gather and pat together to form 2 pie dough disks. dough will come together without much effort or deliberate packing. Wrap the dough disks tightly in plastic wrap or place in sealing, reusable bags.

Chill the dough disks for at least 2 hours before rolling and forming. *If you don't plan on using the dough within a few hours or on the day you prepare it, you can store the dough in the freezer, tightly wrapped for up to 3 months.

Follow the instructions on your pie recipe for rolling, shaping and baking.