Add 1 ½ cups of flour, salt and sugar to a food processor, pulse to combine. Add the butter, process until well combined and dough gathers around the blade.

Add the remaining flour and pulse 6-8 times or until all the flour has been coated.

Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough (don’t add the beer in the food processor or your dough will turn into a cracker). Dough will be very soft.

Lay two long sheets of plastic wrap on a flat surface. Divide the dough evenly between the two sheets, Form into flat disks. Wrap each disk tightly in plastic wrap. Refrigerate for 1 hour and up to 3 days.

Roll disk out on a lightly floured surface. Transfer to a 9 inch cast iron skillet. Place in the freezer while you prepare the fillng.

In a large bowl whisk together the cornstarch, sugar and cider. Add the blueberries, toss to coat.

Pour the blueberries into the cast iron skillet.

Roll out the second disk. Cut out shapes using a cookie cutter (I used a star shape), layer the shapes onto the top of the pie. Brush with milk or cream.

Bake at 350 for 60 to 75 minutes or until the top is a light golden brown. Allow to sit at room temperature until the filling has set, about 2 hours.

Just prior to serving add all the whipped cream ingredients to a stand mixer. Beat on high until soft peaks form.