STEP ONEHEAT 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.
STEP TWOPLACE 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.
STEP ONEPLACE 2 1⁄2 cups blueberries in large saucepan. Crush berries. Stir in sugar and cornstarch. Stir over medium heat until mixture comes to a boil and thickens. Cool.
STEP TWOSTIR in remaining 2 1⁄2 cups blueberries and lemon juice. Chill.
STEP ONESPRINKLE gelatin over cold water. Stir to soften. Puree 1 cup blueberries. Heat puree in small saucepan over low heat. Stir in gelatin until dissolved. Stir in sugar. Remove from heat. Cool until almost set.
STEP TWOBEAT 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.
STEP THREESPOON blueberry filling into coated pie crust. Cover with Bavarian layer. Top with whipped cream. Garnish with blueberries. Refrigerate 2 hours or until firm.