Berry-Pecan Cobbler

[chief_cook2]

Berry-Pecan Cobbler

4 pints fresh or frozen blueberries
1 1/2 cups sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup water
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 (15-ounce) package refrigerated piecrusts
1/2 cup chopped pecans, toasted
Vanilla ice cream
Garnish: fresh mint sprigs

BRING first 7 ingredients to a boil in a saucepan over medium heat,
stirring until sugar melts. Reduce heat to low; cook, stirring
occasionally, 10 minutes.

SPOON half of blueberry mixture into a lightly greased 8-inch square
pan. Roll 1 piecrust to 1/8-inch thickness on a lightly floured
surface; cut into an 8-inch square. Place over blueberry mixture;
sprinkle with pecans.

BAKE at 475 degrees F for 10 minutes. Spoon remaining blueberry
mixture over baked crust.

ROLL remaining piecrust to 1/8-inch thickness; cut into 1-inch
strips. Arrange in lattice design over blueberry mixture.

BAKE at 475 degrees F for 10 minutes or until golden. Serve with
vanilla ice cream, and garnish, if desired.