---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Blueberry Bavarian Sweet Dough Pie
  Categories: Pies, Chocolate
       Yield: 1 servings
  
            Crust:
            Crisco single crust/10 inch
       1 ts Vanilla
            Confectioners coating:
   1 1/2 oz White chocolate; chopped
            Filling:
       5 c  Fresh blueberries; divided
   1 1/4 c  Granulated sugar
            Bavarian layer:
       1    Unflavoured gelatin/1 tb
     1/4 c  Cold water
     1/4 c  Cornstarch
       2 ts Lemon juice
       1 c  Fresh blueberries
     1/4 c  Plus 1 1/2 tsps granulated s
            -ugar
   1 1/2 c  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 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.
   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.
  
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