Blueberry Mousse Pie
Crust 3 cups flour 1 teaspoon salt 1/4 cup Crisco® shortening 1 cup Crisco® butter flavored shortening 1 egg 5 Tablespoons cold water 1 Tablespoon vinegar 1/2 teaspoon almond flavoring Cut together flour, salt and shortening until oatmeal-like consistency. Beat egg in cup, add water, vinegar and almond flavoring. Beat all and pour into flour mixture. Blend well. Roll out dough and place in a 9-inch pie plate. Bake at 350 degree oven until golden brown. Cool. Filling 1 stick butter 1/2 cup sugar 1 – 10 oz. jar blueberry fruit spread 3 squares almond bark 2 eggs 11 oz. Extra-Creamy Cool Whip topping Beat until butter and sugar are creamy. Add fruit spread and melted almond bark to butter and sugar mixture. Add eggs one at a time, beating for 5 minutes for each egg. Fold in Cool Whip. Add to baked pie shell and cool in refrigerator. Topping 3 cups fresh blueberries 1/3 cup orange juice 1/3 cup sugar 1/3 cup water 3 Tablespoons corn starch In medium saucepan, combine all ingredients. Cook over medium heat until thickened. Allow to cool. Place topping on top of mousse filling. Garnish as desired.
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