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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
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° for 10 minutes. Spoon remaining blueberry mixture over baked crust.
4. Roll remaining piecrust to 1/8-inch thickness; cut into 1-inch strips. Arrange in lattice design over blueberry mixture.
5. Bake at 475° for 10 minutes or until golden. Serve with vanilla ice cream, and garnish, if desired.
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