Blueberry Pie with Sugar Cookie Crust

When I found this unique recipe in our local paper last year, I remember being discouraged by how complicated it seemed to prepare. But, I made a few changes, and now it's even easier to make (and much prettier) than a regular blueberry pie.

You can substitute other fruits, such as peaches, cherries or apples. I'm sure it would be equally yummy! (I bet this would even be good at the holidays with a pumpkin filling.)

I'm not going to let another year go by before making this special treat again.

Blueberry Pie with Sugar Cookie Crust

Filling
2 pints blueberries
1/2 C sugar

Cookie Crust
1 C sugar
6 T butter, melted
1 egg
1 t good quality vanilla extract
1 t baking powder
2 C flour

Crumb Topping
1/4 C brown sugar
3 T sugar
1/4 C flour plus 2 T
2 T oatmeal
1 t cinnamon
1/4 C butter, melted

Preheat oven to 350 degrees.

Spray 9" round cake pan with cooking spray.

Prepare Filling: Cook blueberries with sugar in heavy pan over medium heat, stirring occasionally, about 10 minutes, until well heated through. Set aside.

Prepare Crust: In a large bowl beat together melted butter, sugar, egg and vanilla extract until creamy. Beat in baking powder. Mix in flour just until combined. Do not over mix.

Press dough into cake pan and 3/4 up the side of the pan, using a piece of plastic wrap to help manipulate the dough in the pan.

Prepare Crumb Topping: In a small bowl, combine brown sugar, sugar, flour, oatmeal, cinnamon and melted butter. It should be a bit dry. If not, add more oatmeal or flour until slightly crumbly.

To Assemble: Using slotted spoon, place cooked blueberries in prepared crust -- a little syrup is okay. (Save reserved blueberry syrup for other uses.) Sprinkle crumbs on top of filling with your fingers. Crumbs should not totally cover the blueberries.

Bake 350 for 35 minutes. After the pie totally cools, you can remove from pan if you'd like for serving. Run a knife along the side of the pan and place a plate over the top. Hold upside down giving it a few gentle taps on bottom if needed. Have another plate ready to slide the cake onto, right side up. (This is much easier than it sounds.)