Grate the frozen butter on top of the flour and cut it in with a pastry knife. Be careful that the butter doesn’t melt. You need to work quickly.
Add the egg and knead in by hand. Again, you need to work quickly.
One tablespoon at a time, knead in the vodka until you feel the dough is coming together without much effort.
Put the dough on cling wrap and form a disk. Wrap it airtight and let it rest for at least 1-2 hours in the fridge.
Filling
Preheat your oven to 350 Farhenheit.
Prepare a baking dish by greasing it with oil or melted butter.
In a saucepan, combine your unsalted butter and brown sugar on medium low heat until it turns golden brown. Poor the sauce in your prepared dish.
Peel, core and slice your pear in thin pieces. Drizzle the pear slices with the lemon juice then place them on top of your caramel sauce in the baking pan.
Roll out your chilled dough onto a floured counter top. You want to roll it into a round circle slightly bigger then your baking pan. Carefully place the dough on top of the pears and tuck the sides gently under the pears. *
Bake in the preheated oven for 40 minutes.
Let the pie cool on the cooling rack for 10 minutes.
Place your serving plate on top of the pie and carefully turn it over. You can enjoy the pie warm or let it cool down completely.
Notes
*Can be that you have some left over dough. If so you can cut out some cookies and sprinkles with sugar after some egg wash and bake for 10-15 minutes.