Instructions

1. First, make the pie crust. Add the flour, granulated sugar, and salt into a large bowl and use your hand to mix to combine. Add the butter cubes, coating them in the flour.
2. Use your fingers to smush and flatten the butter into thin pieces, sliding each cube between your thumb and fingers to create thin sheets of butter throughout the flour. You’re done once the mixture looks shaggy, slightly clumpy, and you can see lots of thin sheets of butter throughout the bowl.
3. Drizzle in the ice water (or vodka) and mix with your hands to form a dough. It should be dry at first, but should come together in about 30 seconds.
4. Turn the dough out onto a clean work surface. Mold and flatten it into a 1-inch-thick disc, then wrap it tightly in plastic wrap and refrigerate for at least 30 minutes (and up to 2 days).
5. Preheat the oven to 375°F. Remove the pie disc from the fridge and set it on the counter to soften for 5 minutes. Lightly dust a clean work surface with flour, unwrap the disc, and place it onto the surface. Dust with more flour and use a rolling pin to roll out the dough into a roughly 12-inch circle, dusting the top and underside with more flour as needed.
6. Carefully roll the dough around your rolling pin like a scroll, then drape it into a 9-inch pie pan. Press the dough into the bottom and sides of the pie dish, then use scissors to trim around the edges of the pie crust, leaving a ½ inch overhang.
7. Tuck the edge of the dough under itself, creating a thick edge around the rim of the pie dish. Lightly squeeze the edge together using your fingers, sealing it in place. Use your index finger on one hand and your peace fingers on the other hand to create a crimp around the edge of the pie. Place in the freezer for 15 minutes to firm up.
8. Blind bake the crust. Place a sheet of parchment paper over the crust, then fill the pie crust with pie weights, uncooked rice, or dry beans into the center to weigh down the center of the pie. Bake for 15 minutes.
9. While the crust blind bakes, make the cinnamon swirl. In a medium bowl combine the melted butter, brown sugar, flour, cinnamon and salt. Stir until the mixture clumps together and resembles wet sand. Set aside.
10. Next, make the filling. In a large bowl, add the butter, brown sugar, and granulated sugar. Whisk until smooth and combined. Add the eggs and vanilla and whisk until glossy and frothy, about 45 seconds.
11. Add the flour, salt and baking powder and use a silicone spatula to fold together until no streaks of flour remain. Sprinkle about ⅔ of the cinnamon swirl mixture into the batter and gently fold to combine.
12. Scrape the filling into the pie crust, spreading it into an even layer. Sprinkle the remaining cinnamon swirl mixture over the top of the batter and use a butter knife to swirl the cinnamon sugar pieces into the batter.
13. Bake for 15 minutes, then reduce the oven temperature to 350°F and bake until the pie is golden brown all over and only wiggles slightly in the center when you jostle the pan, 30 to 35 minutes more. Set aside to cool slightly.
14. Last, make the icing. In a small mixing bowl, add the powder sugar, milk, vanilla and salt. Whisk to combine. Drizzle the icing over the slightly warm pie and set aside to cool completely before slicing and serving.