Recipe - Blueberry Bavarian Sweet Dough Pie

Crust:
Crisco single crust/10 inch
1 teaspoon Vanilla
Confectioners coating:
1 One half ounce White chocolate; chopped
Filling:
5 cup Fresh blueberries; divided
1 One fourth cup Granulated sugar
Bavarian layer:
1 Unflavoured gelatin/1 tb
One fourth cup Cold water
One fourth cup Cornstarch
2 teaspoon Lemon juice
1 cup Fresh blueberries
One fourth cup Plus 1 One half tsps granulated s
ugar
1 One half cup Whipping cream
Topping:
Sweetened whipped cream
Fresh blueberries

1. For crust, prepare Crisco Single Crust substituting 1 tsp vanilla for 1
tsp 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 2One half cups blueberries in large saucepan. Crush
berries. Stir in 1One fourth cups sugar and cornstarch. Cook and stir on medium
heat until mixture comes to a boil and thickens. Cool. Stir in remaining
2One half 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 One fourth cup plus 1One half 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.
5. 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.
6. For topping, top with whipped cream. Garnish with blueberries.
Refrigerate until firm.

Posted to MMRecipes Digest V4 #217 by novmom@juno.com (Angela Gilliland)
on Aug 18, 1997