Blueberry Pecan Galette

Finally, a pie that doesn’t require meticulous crust work and, actually, looks better  when it’s imperfect! It’s got that traditionally irresistible pie taste, with the earthy twist of adding minced pecans to the crust; a combo that will have you coming back for more.


½ c pecans

1 c flour

2 tbsp flour

2 tsp sugar

½ tsp salt

¼ tsp cinnamon

1 stick cold unsalted butter, cubed

4 tbsp cold water

Heat the oven to 350 degrees and toast pecans on a backing sheet. Toss the nuts midway, until fragrant and slightly darkened; roughly 10-15 minutes. Let cool, then pulse pecans in a food processor to the consistency of coarse meal. Add flour, sugar, salt, and cinnamon; pulse to combine. Add the butter and pulse until there are only a few pea sized pieces remaining. Transfer to a large bowl, and drizzle with water and mix until the dough comes together. Gently pat the dough into a 6 inch diameter disk then wrap in Saran wrap and chill for at least 1 hour. (The dough can be made and refrigerated 2 days ahead or frozen up to 1 month.)


12 oz (2 c) blueberries

1 tbsp cornstarch

1 ½ tsp lemon juice

¼ c sugar

2 tbsp milk (or half & half/ heavy cream)

Preheat the oven to 375 degrees. Toss blueberries, cornstarch, lemon juice, and sugar in a medium sized bowl; set aside. On a lightly floured surface, roll out the dough into a 12 inch round. Carefully transfer to a parchment paper lined baking sheet. Mound the blueberries in the center of dough, leaving a 2 inch border. Fold over the edges, overlapping slightly. Brush the dough with milk and sprinkle with sugar. Bake the 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 if wrapped tightly and stored at room temperature.)


Thanks to Bon Appetit for the recipe!


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