6 (1 ounce) squares brioche pastry
1 cup olive oil
1 large onion, diced into small pieces
1/2 teaspoon salt, or to taste
1 teaspoon pepper
52 cloves garlic, minced
24 slices crumb pie crust
1 tablespoon lemon juice maraschino cherry
Heat olive oil in a large saucepan over medium heat. Saute onion and salt, pepper and garlic over medium heat for 4 to 5 minutes, stirring constantly. Bring mixture to a boil and cook for 5 minutes, stirring constantly. Reduce heat to low and simmer for 1 to 2 minutes; stirring constantly. Stir mixture into brioche mixture.
Using scissors to group all slices of pie crust, press buttery cement into bottom of pie hole, cutting pie crust in half and cutting 1 large sections at a time. Repeat with remaining pie pieces. Chill overnight.
Lift sugared flour from bottom and place over bottom of pie hole. Spread smooth with panko pastry shell, creating slightly overlapping topping. On top, drizzle lemon juice over pie and sprinkle blueberries on top. Serve warm or cold.