First, toast the nuts in a nonstick skillet over medium heat until fragrant and slightly darkened in color.

Chop the nuts in a food processor, then add to a large bowl. Mix in the flour, sugar, salt, and cinnamon.

Cut the cold butter into small cubes, add it to the flour mixture, and use a pastry cutter to work the butter into the flour until the mixture resembles coarse sand.

Add in 3-4 tablespoon of cold water, just until the dough comes together. Pat into a circle, and wrap tightly with plastic wrap. Refrigerate for at least one hour.

When ready to bake, preheat the oven to 375F. Line a baking sheet with parchment.

Lightly flour a clean surface, and use a rolling pin to roll the dough out into a 12 inch circle. Transfer to the baking sheet.

In a medium bowl, toss together the blueberries, lemon juice, sugar, and cornstarch. Dump the filling into the center of the rolled out dough, then gently fold over the edges to create a crust.

Lightly brush the crust with the milk and a little bit of extra sugar, then bake for 45-50 minutes, until filling is bubbly and crust is golden brown and crisp.

Serve warm with ice cream!