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.

From Southern Living Magazine

Serves 4

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/