Rustic Mixed Berry Galette with Flaky Butter Crust

Mix 2 1/2 cups all-purpose flour, 1 tsp granulated sugar, 1 tsp fine sea salt in a bowl. Cut in 1 cup unsalted cold butter. Break up the butter and slowly add 8 tbsp cold water. Divide into two discs, wrap in plastic wrap, and place in the fridge for 30 minutes.

Preheat the oven to 375 degrees
In a large bowl, mix 3 cups fresh mixed berries, 1 cup granulated sugar, 1 tbsp cornstarch, and 1 tbsp lemon juice. Stir until the fruit is evenly coated and the ingredients are well combined.
Remove one disc of dough from the fridge and roll it out into a large circle. Place it on a cookie sheet lined with a parchment paper.
Pour the filling in the center and fold up the edges of the crust on top of the filling. Leave a large circle of exposed filling in the center of the galette.
Paint the egg wash on the edge crust (1 egg white whisked with 1 tsp milk) and sprinkle the outer edge crust of the galette with the turbinado sugar.
Place in the preheated oven and bake for 30 minutes.
Remove and allow it to cool for 30 minutes to an hour before slicing.
Serve with a large scoop of vanilla bean ice cream.