Skillet Blueberry Pie

1: In a food processor, add butter, sugar, salt, and flour. Process until almost smooth.

2: Add vodka and slowly add water until the dough sticks together and forms a ball.

3: Pat into 2 balls, wrap in plastic wrap, and refrigerate for at least 30 minutes.

4: Roll out the pie crust and add it to your skillet, pricking holes at the base.

5: Add a liner and weights (like dried beans) to prevent shrinkage.

6: Bake at 375°F for 35-40 minutes until the crust is golden brown.

7: In a medium saucepan over medium-low heat, cook the frozen blueberries with 2 tbsp of water until they break down.

8: Add cornstarch, salt, cinnamon, and sugar, and bring to a boil until thickened.

9: Turn off heat, stir in butter, and squeeze in lemon juice.

10: Fold in the fresh blueberries, then pour into the crust.

11: Allow the pie to rest until cool and the filling has set (3-4 hours).