Blueberry Galette with a Pecan Crust

It’s been unseasonably hot all summer. While some parts of the garden are less than thrilled, over in the blueberry section, the mood is quite appreciative. With the bushes busting out, this Bon Appetit recipe for blueberry galette with a pecan crust seemed like just the dessert for a little summer garden party.

Oozy Blueberries
Oozy Blueberries

Note: The pecan crust is delicious and also super crumbly. Almost like a graham cracker crust. If you’re looking for more of a pie-type crust, use the galette crust recipe here. If you’re feeling adventurous and would like some pecan crust, just continue on ahead.

Preheat the oven to 350. Toast 1/2 cup of pecans on a baking sheet until they turn color a bit and you can smell them: 5-7 minutes. Pay close attention, as pecans can go from zero to burned so quickly.

Rustic Blueberry Galette
Rustic Blueberry Galette

Make the Dough Let the nuts cool (so they don’t melt the butter in the next step) and then pulse them in a food processor until they resemble coarse meal. Add 1 cup + 2 T flour, 2 tsp sugar, 1/2 tsp salt, 1/2 tsp cinnamon and 1 stick chilled butter, cut into pieces. Pulse until they’re somewhere between pea sized pieces and coarse meal. Then put the dough in a large bowl, drizzle with 2 to 4 T ice water and mix until the dough just comes together. Shape it into a flattish ball, wrap in saran wrap and chill in the fridge for at least an hour.

Put It Together Preheat the oven to 375. In a large bowl, toss 2 cups of blueberries, 1 T cornstarch, 1 1/2 tsp fresh lemon juice and 1/4 cup sugar.

Lay out a sheet of parchment paper, put the dough on top, and put saran wrap on top of that. Use a rolling pin to roll the dough into a 12″ round. Then use the parchment paper to put the dough on a baking sheet. Take off the saran wrap and mound the blueberry filling in the middle. Use the parchment paper to help fold the dough up around the blueberries. The dough will be super fragile, so go gently and use the parchment paper.

Paint the edges of the dough with milk and sprinkle with sugar. Then bake for 45 to 50 minutes, until the dough is nice and browned. Resist the urge to eat it right when it comes out of the oven, and serve after the blueberries have had a little time to cool and set.



  • Dough
  • 1/2 cup pecans
  • 2 tsp sugar
  • 1 cup + 2 T all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 stick chilled butter, cut into pieces
  • Filling
  • 2 cups blueberries
  • 1 T cornstarch
  • 1 1/2 tsp fresh lemon juice
  • 1/4 cup sugar
  • 2 T milk


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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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