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1
Preheat oven to 400.
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2
Place first 4 ingredients in a food processor and pulse 2 times or possibly till blended.
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3
Add in 2 Tbsp.
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4
chilled butter; pulse 4 times or possibly till mix resembles coarse meal.
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5
Combine ice water and vinegar.
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6
With processor on, add in vinegar mix through food chute, processing just till combined (don't form a ball).
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7
Press mix gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap Roll dough, still covered, into a 11-inch circle.
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8
Refrigeratedough 15 min or possibly till plastic wrap can be easily removed.
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9
Remove plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray.
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10
Fold edges under, and flute.
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11
Pierce bottom and sides of dough with a fork; bake at 400 for 15 min.
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12
Let cold on a wire rack.
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13
Reduce oven temperature to 350.
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14
Place cookies in a heavy duty zip-top plastic bag; coarsely crush with a mallet or possibly rolling pin, and set aside.
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15
Combine 1/2 c sugar, 1/3 c flour, and cinnamon in a small bowl.
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16
Cut in 5 tsp butter with a pastry blender or possibly 2 knives till mix resembles coarse meal.
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17
Stir in cookie crumbs.
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18
Sprinkle 1/4 c crumb mix over bottom of prepared piecrust.
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19
Set remaining crumb mix aside.
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20
Beat egg whites and 1/8 tsp salt with clean, dry beaters at high speed of a mixer till foamy.
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21
Add in 2 Tablespoons sugar, 1 Tablespoons at a time, beating till stiff peaks form.
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22
Gently fold blueberries and lime juice into egg white mix.
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23
Spoon blueberry mix into prepared crust, spreading proportionately (crust will be very full).
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24
Sprinkle remaining crumb mix proportionately over blueberry mix.
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25
Bake at 350 for 45 min.
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26
Shield edges of piecrust with foil after 30 min to prevent overbrowning, if necessary.
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27
Let cold completely on a wire rack.
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28
Yield: 10 servingsRatings : Do Again 8 Points 6
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29
Serving Ideas : Great with whipped cream or possibly vanilla ice cream.
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30
NOTES : Dad made this!
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31
(I do not remember the bottom crust - Mom may have omitted).
