Blueberry Bavarian Sweet Dough Pie
1 10-inch pie crust
1 teaspoon vanilla
1 1/2 ounces white chocolate, chopped
5 cups fresh blueberries, divided
1 1/4 cups granulated sugar
1 tablespoon unflavoured gelatin
1/4 cup cold water
1/4 cup cornstarch
2 teaspoons lemon juice
1 cup fresh blueberries
1/4 cup plus 1 ½ teaspoons granulated sugar
1 1/2 cups whipping cream
Sweetened whipped cream
For crust, prepare Crisco Single Crust, substituting 1 teaspoon of vanilla for 1 teaspoon of the water. Bake and cool completely.
For white confectioners' coating, melt white chocolate in top of double boiler over hot water. Brush on inside of baked pie crust.
For filling, place 2 1/2 cups blueberries in large saucepan. Crush berries. Stir in 1 1/4 cups sugar and cornstarch. Cook and stir on medium heat until mixture comes to a boil and thickens. Cool. Stir in remaining 2 1/2 cups blueberries and lemon juice. Refrigerate.
For Bavarian layer, place gelatin in cold water to soften. Puree 1 cup blueberries. Heat puree in small saucepan on low heat. Add gelatin to puree. Stir until dissolved. Stir in 1/4 cup plus 1 1/2 teaspoons sugar.
Remove from heat. Cool until almost set. Beat whipping cream in small bowl at high speed of electric mixer until stiff peaks form. Fold one-third into puree. Fold puree into remaining whipped cream. Refrigerate.
To assemble pie, spoon two-thirds of filling into coated pie crust. Cover with Bavarian layer. Spoon remaining one-third of filling in center of Bavarian.
For topping, top with sweetened whipped cream. Garnish with blueberries. Refrigerate until firm.