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Blueberry Bavarian Pie

blueberry-bavarian-pie

Cook Time: N/A

Yield: 10 to 12 Servings

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blueberry-bavarian-pie

Ingredients

  • CRUST
  • Double Crust
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 (1 oz.) white baking squares
  • BLUEBERRY FILLING
  • 5 C. fresh blueberries
  • 1 1/4 C. sugar
  • 1/4 C. Clabber Girl® Corn Starch
  • 2 tsps. fresh lemon juice
  • BAVARIAN LAYER
  • 1 envelope (1 Tbsp.) unflavored gelatin
  • 1/4 C. cold water
  • 1 C. fresh blueberries
  • 1/3 C. sugar
  • 1 1/2 C. heavy cream
  • TOPPING
  • Sweetened whipped cream
  • Fresh blueberries

Directions

  1. HEAT oven to 425°F. Prepare recipe for double crust pie, adding vanilla with the water. Roll out and place in deep-dish 10-inch pie plate. Press to fit without stretching dough. Flute edges. Thoroughly prick bottom and sides with fork to prevent shrinking. Bake 18 to 20 minutes or until lightly browned. Cool.
  2. PLACE white chocolate in microwave-safe bowl. Microwave on MEDIUM (50% power) 30 seconds at a time until melted. Stir until smooth. Brush on inside of baked crust.
  3. PLACE 2 1⁄2 C. blueberries in large saucepan. Crush berries. Stir in sugar and cornstarch. Stir over medium heat until mixture comes to a boil and thickens. Cool.
  4. STIR in remaining 2 1⁄2 C. blueberries and lemon juice. Chill.
  5. SPRINKLE gelatin over cold water. Stir to soften. Puree 1 C. blueberries. Heat puree in small saucepan over low heat. Stir in gelatin until dissolved. Stir in sugar. Remove from heat. Cool until almost set.
  6. BEAT heavy cream in small mixing bowl at high speed of electric mixer until stiff peaks form. Fold one third into puree. Fold puree into remaining whipped cream. Chill.
  7. SPOON blueberry filling into coated pie crust. Cover with Bavarian layer. Top with whipped cream. Garnish with blueberries. Refrigerate 2 hours or until firm.

Blueberry Bavarian Pie

blueberry-bavarian-pie

Cook Time: N/A

Yield: 10 to 12 Servings

Ingredients

  • CRUST
  • Double Crust
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 (1 oz.) white baking squares
  • BLUEBERRY FILLING
  • 5 C. fresh blueberries
  • 1 1/4 C. sugar
  • 1/4 C. Clabber Girl® Corn Starch
  • 2 tsps. fresh lemon juice
  • BAVARIAN LAYER
  • 1 envelope (1 Tbsp.) unflavored gelatin
  • 1/4 C. cold water
  • 1 C. fresh blueberries
  • 1/3 C. sugar
  • 1 1/2 C. heavy cream
  • TOPPING
  • Sweetened whipped cream
  • Fresh blueberries

Directions

  1. HEAT oven to 425°F. Prepare recipe for double crust pie, adding vanilla with the water. Roll out and place in deep-dish 10-inch pie plate. Press to fit without stretching dough. Flute edges. Thoroughly prick bottom and sides with fork to prevent shrinking. Bake 18 to 20 minutes or until lightly browned. Cool.
  2. PLACE white chocolate in microwave-safe bowl. Microwave on MEDIUM (50% power) 30 seconds at a time until melted. Stir until smooth. Brush on inside of baked crust.
  3. PLACE 2 1⁄2 C. blueberries in large saucepan. Crush berries. Stir in sugar and cornstarch. Stir over medium heat until mixture comes to a boil and thickens. Cool.
  4. STIR in remaining 2 1⁄2 C. blueberries and lemon juice. Chill.
  5. SPRINKLE gelatin over cold water. Stir to soften. Puree 1 C. blueberries. Heat puree in small saucepan over low heat. Stir in gelatin until dissolved. Stir in sugar. Remove from heat. Cool until almost set.
  6. BEAT heavy cream in small mixing bowl at high speed of electric mixer until stiff peaks form. Fold one third into puree. Fold puree into remaining whipped cream. Chill.
  7. SPOON blueberry filling into coated pie crust. Cover with Bavarian layer. Top with whipped cream. Garnish with blueberries. Refrigerate 2 hours or until firm.

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