4 pints fresh blueberries, rinsed and drained
1-1/2 cups sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/3 cup water
2 tablespoons lemon juice
1 teaspoon vanilla
1 15-ounce package refrigerated pie crusts
1/2 cup pecans, chopped
In a saucepan, bring blueberries, sugar, flour, cinnamon, water, lemon juice and vanilla to a boil. Reduce heat to low. Cook, stirring occasionally, for 10 minutes.
Spoon half of the blueberry mixture into a lightly greased 8-inch square pan. On a lightly floured surface, roll one pie crust to 1/8-inch thickness. Cut into an 8-inch square. Place over the blueberry mixture and sprinkle with pecans.
Bake at 475 degrees for 10 minutes. Spoon remaining blueberry mixture over baked crust. Roll remaining dough to 1/8-inch thickness; cut into 1-inch strips. Arrange in a lattice design over blueberry mixture. Bake at 475 degrees for 10 minutes or until golden.