Blueberry Bavarian Sweet Dough Pie
By: Andie Mitchell
Published: Wednesday, December 30, 2009 - 11:24pm

Ingredients




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
Fresh blueberries

Preparation

1 For crust, prepare Crisco Single Crust, substituting 1 teaspoon of vanilla for 1 teaspoon of the water. Bake and cool completely. 2 For white confectioners' coating, melt white chocolate in top of double boiler over hot water. Brush on inside of baked pie crust. 3 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. 4 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. 5 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. 6 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. 7 For topping, top with sweetened whipped cream. Garnish with blueberries. Refrigerate until firm.