Ingredients
Crust
½ Cup of butter flavor Crisco
1 Cup of flour
1 teaspoon salt
5 Tablespoons ice cold water
Bounce Filling
10 ounces mini marshmallows
1 cup of half/half
Pinch of salt
1 cup heavy cream – whipped stiff and chilled in refrigerator
1 t. vanilla extract
Blueberry Filling
4 cups fresh blueberries
2 T. lemon juice
2 T. flour
3 T. butter
½ cup white sugar
½ cup dark brown sugar
¼ cup of water
Pinch of cinnamon
Topping
1 cup cream – whipped stiff with ¼ cup of powdered sugar and a teaspoon of vanilla
Lemon zest
Directions
Crust
Preheat oven to 400 degrees. Whisk the flour and the salt together in a large bowl. Add the Butter Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Prick the bottom and sides of crust with a fork. Place into the refrigerator for 20 minutes. Bake crust until edges are golden brown and bottom is browned also, about 15-20 minutes. Cool on wire rack and set aside.
Bounce Filling
Combine Marshmallows, half & half, and salt in the top of double boiler. Cook and stir until marshmallow melt. Remove from heat and let cool until very thick, about 30 minutes. Fold in the whipped cream and vanilla until blended.
Blueberry Filling
Combine 3 cups of the blueberries in a large saucepan. Add the lemon juice, flour, butter, sugars, water, and cinnamon. While mixture cooks, use a potato masher to break up the blueberries. Cook over medium heat until mixture is thickened. Remove from heat and stir in the remaining 1 cup blueberries. Set aside to cool while preparing the bounce filling.
Topping
Turn half of the bounce filling into the baked pie crust. Top with half of the blueberry mixture. Repeat again with the bounce filling and top with remaining blueberry filling. Top with whipped cream and the lemon zest.