- 1/2 cup pecans
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 12 ounces blueberries (about 2 cups)
- 1 tablespoon cornstarch
- 1 1/2 teaspoons fresh lemon juice
- 1/4 cup sugar, plus more for sprinkling
- All-purpose flour (for surface)
- 2 tablespoons milk, half-and-half, or heavy cream
- Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
- Transfer to a large bowl; drizzle with 4 tablespoons ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6″-diameter disk. Wrap in plastic and chill at least 1 hour.
- Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.
- Preheat oven to 375°F. Toss blueberries, cornstarch, lemon juice, and 1/4 cup sugar in a large bowl.
- Roll out dough on a lightly floured surface to a 12″ round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2″ border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
- Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.
- Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.