This is, in a way, an upside down blueberry crisp. I made the crisp part into the crust – minus most of the sugar. The crust was crunchy, and not bad; however, I think I will try a few adjustments next time. The filling turned out very good.

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Blueberry Pie with Oatmeal Crust

Crust:
1/2 cup whole wheat flour
1/2 cup quick oats
2 – 4 Tbsp brown sugar
1/4 tsp salt
1/4 cup butter or margarine, softened

Stir together flour, oats, sugar and salt. Mix in butter or margarine by hand until mixture is crumbly, but sticks together somewhat. Press into bottom and up sides of pie pan. Bake at 350*F for about 10 minutes. Allow to cool.

Filling:
2 pints (4 cups) fresh blueberries
1/2 cup sugar
1 Tbsp. unbleached flour
1 Tbsp. butter
1 Tbsp. lemon juice

Rinse and drain berries. Dump one pint (2 cups) into prepared and cooled pie shell.
Stir the remaining pint of blueberries, sugar, flour, butter and lemon juice together in a pot and bring to a boil over medium-high heat. Cook until berries begin to split open and release their juices. Pour over berries in pie shell. Allow to cool and serve with whipped cream or ice cream. Store leftovers in the fridge.