I couldn't wait to make this when I saw the recipe. I love pecans, and I love pie crust. But this type of thing I cannot make for us at home, because of my children not liking berries and my husband not liking nuts. So I made it for home fellowship. It's from the Southern Living cookbook I'm plowing through.
Blueberry Pecan Cobbler
4 pints (which equals 8 cups--I googled it) fresh or frozen blueberries
1 1/2 cups sugar
1/2 cup flour
1/2 tsp cinnamon
1/3 cup water
2 tbsp lemon juice
1 tsp vanilla
1 (15 oz) pkg refrigerated pie crusts (or two of your own)
1/2 cup chopped pecans, toasted
Vanilla ice cream for serving (I used whipped cream instead)
Bring first 7 ingredients to a boil in a large saucepan (I had to use my Dutch oven sized one) over medium heat, stirring until sugar melts. Reduce heat to low; cook, stirring occasionally, for 10 minutes.
Spoon half of blueberry mixture into a lightly greased 8x8 inch pan.
Roll 1 pie crust to 1/8" thickness (I didn't do this, and I didn't measure to see if it already was...it just seemed like it would be fine without any extra rolling, and I was right) 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 pie crust to 1/8" thickness (if you want), and cut into 1" strips. Arrange in lattice design (I had to look up how to do it because I forgot) over blueberry mixture. Bake at 475 for 10 minutes or until golden. Serve with ice cream or whipped cream.
This says 4 servings, but they are kidding. If you were serving it as a meal, maybe, but not as a dessert.
We warmed this up during the last few minutes of study, and it was perfect when I started serving. It tasted quite good. I think I would use more nuts, though. I really like them. And someone said, "oh, I couldn't even tell there were nuts in there." So this tells me that it needs more. Very yummy. We'll definitely have it again.