Blueberry Bavarian Sweet Dough Pie

Directions

For crust, prepare crust substituting 1 teaspoon vanilla for 1 teaspoon water.

Bake and cool completely.

For white confectioners coating, melt white chocolate in top of double broiler over hot water.

Brush on inside of baked pie crust.

For filling, place 2½ cups blueberries in large saucepan.

Crush berries.

Stir in 1¼ cups sugar and cornstarch.

Cook and stir on medium heat until mixture comes to a boil and thickens.

Cool.

Stir in remaining 2½ cups blueberries and lemon juice.

Refrigerate.

For Bavarian layer, place gelatin in cold water to soften.

Purée 1 cup blueberries.

Heat purée in small saucepan on low heat.

Add gelatin to puree.

Stir until dissolved.

Stir in ¼ cup plus 1½ 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 purée 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 whipped cream.

Garnish with blueberries.

Refrigerate until firm.