Blueberry Pecan Cobbler
- 10 min.
- Yield: 4 servings
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 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 for 10 minutes or until golden. Serve with vanilla ice cream, if desired.