Dough

• 1/2 cup pecans
• 1 cup + 2 TBL all purpose flour
• 2 tsp sugar
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1/2 cup chilled unsalted butter, cut into pieces

Filling and assembly

• about 2 cups blackberries
• 1 TBL cornstarch
• 2 tsp fresh lemon juice
• 1/4 cup sugar, + more for sprinkling
• all purpose flour (for surface)
• 2 TBL milk

Dough

Preheat oven to 350. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 min, let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse 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 TBL ice water 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 and Assembly

Preheat oven to 375. Toss blackberries, cornstarch, lemon juice and quarter 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 Blackberries 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 min. Let cool before serving.