Place the brown sugar, butter, oats, flour, pistachios, cinnamon, and salt into a food processor. Buzz a few times, or until the butter chunks are about the size of almonds and large peas.

Blend very briefly with your fingers, breaking up the butter into smaller pieces and trying to coat the dry ingredients with the fat. Set the bowl in the refrigerator to chill.

Roll out your disk of dough. Ease it into a 9-inch pan. Trim, roll and crimp the edges. Put it into the freezer. Preheat oven to 425.

When the oven is fully up to temperature, mix the blueberries and corn kernels in a big bowl. Add the lemon juice, sugar and cornstarch. (Don't do this step until you are ready to assemble the pie.)

Pour the filling into the frozen piecrust. Spoon the crumble topping over the top. Put pie in freezer for about 10 minutes.

Put the pie on a drip-catcher or on a baking sheet lined with parchment. Bake at 425 for 15 minutes. Turn down the oven heat to 375. Bake for another 40-45 minutes. Let cool on a rack.