Ingredients
4 pints fresh or frozen blueberries
1 1/2 c sugar
1/2 c all-purpose flour
1/2 tsp. ground cinnamon
1/3 c. water
2 Tbsp. lemon juice
1 tsp. vanilla extract
1 15-oz. pkg refrigerated piecrusts
1/2 c. chopped pecans
Preparation
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 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 for 10 minutes or until golden. Serve with vanilla ice cream, if desired.
