Instructions: Preheat oven to 400.

Place first 4 ingredients in a food processor and pulse 2 times or until blended. Add 2 tablespoons chilled butter; pulse 4 times or until mixture resembles coarse meal. Combine ice water and vinegar. With processor on, add vinegar mixture through food chute, processing just until combined (do not form a ball). Press mixture 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. Chill dough 15 minutes or until plastic wrap can be easily removed.

Remove plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute. Pierce bottom and sides of dough with a fork; bake at 400 for 15 minutes. Let cool on a wire rack. Reduce oven temperature to 350.

Place cookies in a heavy duty zip-top plastic bag; coarsely crush with a mallet or rolling pin, and set aside. Combine 1/2 c sugar, 1/3 c flour, and cinnamon in a small bowl. Cut in 5 tsp butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cookie crumbs. Sprinkle 1/4 c crumb mixture over bottom of prepared piecrust. Set remaining crumb mixture aside.

Beat egg whites and 1/8 tsp salt with clean, dry beaters at high speed of a mixer until foamy. Add 2 T sugar, 1 T at a time, beating until stiff peaks form. Gently fold blueberries and lime juice into egg white mixture. Spoon blueberry mixture into prepared crust, spreading evenly (crust will be very full). Sprinkle remaining crumb mixture evenly over blueberry mixture. Bake at 350 for 45 minutes. Shield edges of piecrust with foil after 30 minutes to prevent overbrowning, if necessary. Let cool completely on a wire rack.

Yield: 10 servings
Ratings : Do Again 8 Points 6

Serving Ideas : Great with whipped cream or vanilla ice cream.

NOTES : Dad made this! (I dont remember the bottom crust - Mom may have omitted).

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