Blueberry-Pecan Cobbler

Ingredients:

2 quarts fresh blueberries

3 cups granulated sugar

1 cup all-purpose flour

2/3 cup water

4 tablespoons lemon juice

1 teaspoon ground cinnamon

2 teaspoons vanilla extract

2 packages (15 ozs. each) refrigerated piecrust

1 cup chopped pecans, toasted

fresh mint sprigs for garnish

Directions:

Preheat oven to 475 degrees. Bring the first seven ingredients to a boil in a saucepan over medium heat, stirring until the sugar is dissolved. Reduce heat to low; cook, stirring occasionally, for 10 minutes.

Spoon half of the blueberry mixture into a lightly greased 9" x 13" baking pan. Roll one of the piecrusts to 1/8" thickness on a lightly floured surface. Place over the blueberry mixture and then cover with pecans.

Bake at 475 degrees for 10 minutes. Spoon the remaining blueberry mixture over the baked crust.

Roll the remaining piecrust to 1/8" thickness; cut into 1" strips. Arrange strips in a lattice design over the blueberry mixture.

Return cobbler to oven and bake at 475 degrees for another 10 minutes or until golden.

If desired, garnish with fresh mint sprigs and serve with a scoop of vanilla ice cream.