1-First Step: Make the Dough Combine 1 1/4 cups flour, 1/2 tsp salt, and 1 tbsp sugar in a bowl. Cut in 1/2 cup cold butter cubes with a pastry blender or fingers until pea-sized crumbs form. Drizzle 3-4 tbsp ice water, stirring until dough clumps. Form a ball, flatten to disc, wrap in plastic. Chill 30-60 minutes. Cold dough prevents tough crust.

2-Second Step: Prepare the Filling Mix 4 cups mixed berries, 1/2 cup sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, and pinch salt in a bowl. Toss gently. Let sit 10-15 minutes for juices to release. This thickens naturally. For frozen berries, use 4-5 cups, 2/3 cup sugar, 3 tbsp cornstarch; no thaw needed.

3-Third Step: Roll and Assemble Preheat oven to 400°F. Roll chilled dough on floured surface to 12-inch circle, about 1/8-inch thick. Transfer to parchment-lined baking sheet. Mound filling in center, leaving 2-inch border. Fold edges over filling, pleating as you go; cracks add rustic charm.

4-Fourth Step: Add Finishing Touches Brush crust with egg wash (1 egg beaten with 1 tsp water). Sprinkle 1-2 tsp turbinado sugar over edges and fruit. Chill assembled galette 15 minutes to firm up.

5-Fifth Step: Bake to Perfection Bake at 400°F for 10 minutes to set crust, then reduce to 350°F for 30-35 minutes. Look for golden edges and bubbling, thickened filling. If browning too fast, tent with foil. Total bake: 40-45 minutes.

6-Final Step: Cool and Serve Cool on wire rack 20-30 minutes. Juices set as it rests. Slice into wedges. Pair with vanilla ice cream or yogurt. For breakfast, top with nuts. Store as below.