In a large bowl, use a fork to combine the flours, sugar, and sea salt. Grate in butter and massage into flour with fingertips. Fold in vodka and just enough ice water for dough to hold together.

Turn out onto a lightly floured surface, gather into a disc, and wrap tightly with plastic. Chill 30 minutes. For airier dough, roll dough into a rough 8 x 15-inch rectangle, fold over into thirds, and then roll envelope enough to hold together. Repeat 3 times, rewrap dough, and chill for 30 minutes or longer. (More on the technique here.)

Preheat oven to 350 degrees F. Set a rimmed baking sheet in the oven to preheat as well. Butter a 9- or 10-inch metal pie pan. (This recipe calls for freezing the shell before baking; because glass or ceramic dishes can shatter, it's best to go with metal.)

Roll chilled dough into a rough 14-inch circle. Fold into quarters, and then unfold in prepared pie pan. Press dough into sides, trim all but 1-inch of the overhanging dough, then fold under edge and crimp. Set pie shell in freezer while you prepare filling.

Measure sugar into a small bowl. Scrape vanilla beans from the pods, rubbing with fingertips to incorporate beans into the sugar.

Whisk cocoa and cornmeal into melted butter.

In a large bowl, beat eggs vigorously for a full 30 seconds, until eggs are pale and frothy. Whisk in sugar, followed by butter and cocoa mixture. Mix just until smooth. Pour filling into frozen shell, gently set on preheated baking sheet, and slide into oven. Bake for 35 - 40 minutes, or until all but the very center of the filling is set.

Cool 2 hours, slice, and serve.