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["Preheat oven to 350u00b0F. 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 375u00b0F. 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."]
