Categories: Cheesecake, Pies, cobbler- tarts

Ingredients

• 4 pints fresh or frozen blueberries
• 1 1/2 cups sugar
• 1/2 cup all-purpose flour
• 1/2 tsp. ground cinnamon
• 1/2 cup water
• 2 Tbsp. lemon juice
• 1 Tsp. vanilla extract
• 1 (15 oz.) pkg. refrigerated piecrusts
• 1/2 cup chopped pecans, toasted
• Vanilla ice cream
• Garnish; fresh mint sprigs

Directions

1. 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.
2. 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.
3. Bake at 475 degrees for 10 minutes. Spoon remaining blueberry mixture over baked crust.
4. Roll Remaining pie crust to 1/8-inch thickness, cut into 1-inch strips. Arrange in lattice design over blueberry mixture.
5. Bake at 465 degrees for 10 minutes or until golden. Serve with vanilla ice cream, and garnish, if desired.

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