Blueberry Bavarian Sweet Dough Pie

Yields:	1 pie
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	Preparation	60 minutes
	Cooking	30 minutes
	Ready In	90 minutes

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Ingredients


Crust
1	each	pie shell (9 inch)	10 inch
1	teaspoon	vanilla extract

Confectioners coating
1 1/2	ounces	white chocolate	chopped

Filling
5	cups	blueberries	fresh, divided
1 1/4	cups	sugar	granulated

Bavarian layer
1	tablespoon	gelatin, unflavored
1/4	cup	water	cold
1/4	cup	cornstarch
2	teaspoons	lemon juice
1	cup	blueberries	fresh
1/4	cup	sugar	plus 1 1/2 teaspoons
1 1/2	cups	heavy whipping cream

Topping
1	x	whipped cream	sweetened
1	x	blueberries	fresh

Directions

For crust, prepare crust substituting 1 tsp vanilla for 1 tsp 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 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 whipped cream.

Garnish with blueberries.

Refrigerate until firm.

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Recipe Bite

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Member Review

Struffoli (Honey Balls)

As long as I have been making struffoli I always put in one jigger of Burbon or whisky. It gives the dough a nice flavor.