Servings: Makes one 10-in pie DIRECTIONS: Crust: Mix together 0.75 cup crushed crumbs and butter (reserve remaining crumbs for topping). Press into bottom of 25 cm pie plate.
Filling: Beat butter and powdered sugar until light and fluffy. Add egg and beat well. Spread over crumb crust. Spread can of blueberry pie filling on top. Whip cream very stiff and spread on top of blueberry pie filling. Sprinkle quarter cup reserved crumbs over top. Refrigerate at least 1 hour before serving.