The Fewd Vault

Dough

1. Toast pecans in the oven at 350°, or over medium heat on ths stovetop until browned and fragrant (about 5-10 minutes). Set aside and let cool completely.
2. 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.
3. Transfer to a large bowl; drizzle with 4-5 Tbsp. ice water (one tbsp at a time) and mix, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.

Filling

1. Combine sugar, lemon zest, lemon juice, cornstarch and salt in a bowl. Mix until smooth, then toss in the blueberries to thoroughly coat.

Assembly

1. Preheat oven to 375°.
2. Roll out dough on a lightly floured piece of parchment paper to a 12" round. Dough will be very stiff at first, then melt pretty quickly once worked with. Keep hands and roller dusted with flour and work quickly.
3. Place a 9-inch cake pan in the center of the circle and press down ever so slightly. This will create an indentation to show exactly how far out to place your filling!
4. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly.
5. If dough isn't folding over easily, transfer the whole thing on the parchment paper into the pie plate to maintain the integrity of the dough.
6. Whip egg and water together, and brush over the dough. Optionally sprinkle some coarse sugar over the egg washed dough.
7. Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.