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1.
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For crust, prepare Crisco Single Crust substituting 1 tsp vanilla for 1 tsp of the water.
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Bake and cold completely.
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2.
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For white confectioners coating, heat white chocolate in top of double boiler over warm water.
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Brush on inside of baked pie crust.
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3.
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For filling, place 2-1/2 c. blueberries in large saucepan.
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Crush berries.
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Stir in 1-1/4 c. sugar and cornstarch.
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Cook and stir on medium heat till mix comes to a boil and thickens.
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Cold.
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Stir in remaining 2-1/2 c. blueberries and lemon juice.
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Chill.
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4.
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For Bavarian layer, place gelatin in cool water to soften.
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Puree 1 c. blueberries.
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Heat puree in small saucepan on low heat.
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Add in gelatin to puree.
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Stir till dissolved.
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Stir in 1/4 c. plus 1-1/2 tsp.
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sugar.
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Remove from heat.
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Cold till almost set.
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Beat whipping cream in small bowl at high speed of electric mixer till stiff peaks form.
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Fold one third into puree.
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Fold puree into remaining whipped cream.
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Chill.
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5.
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To assemble pie, spoon two thirds of filling into coated pie crust.
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Cover with Bavarian layer.
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Spoon remaining one third of filling in center of Bavarian.
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6.
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For topping, top with whipped cream.
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Garnish with blueberries.
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Chill till hard.
