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, and garnish, if desired.
I made this recipe exactly as directed for a dinner party of blueberry lovers ~ WOW! I always had a "eh, could give it or take it" feeling toward blueberry cobbler, but this is now one of my all-time favorite dessert recipes. I will be serving this many times over, I have no doubt!
BTW, I cut each serving in half, scooped into pretty bowls and topped with ice cream. This recipe was plenty enough for 8 people.
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