Recipe Berry-Pecan Cobbler (Pie)

Required Ingredients:

• 4 pints fresh or frozen blueberries
• 1 1/2 cups white 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

Preparing/Cooking:

• 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, and garnish, if desired.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z