Step 1

Add the flour, cold butter, sugar, and salt to the bowl of a food processor, and pulse to combine.

Step 2

Slowly add the cold water until the dough comes together.

Step 3

Turn onto a lightly floured surface, and divide the dough in half. Pat each half into a disk shape about 1 inch thick.

Step 4

Refrigerate for about 30 minutes or up to overnight before rolling out.

Step 5

Preheat oven to 350F. Line a large baking sheet with parchment paper.

Step 6

Combine the raspberries, sugar, and cornstarch in a bowl. Toss to combine.

Step 7

Roll out your galette dough on a lightly floured surface into about a 13" circle. The shape doesn't have to be perfect at all.

Step 8

Place your rolled-out dough onto the lined baking sheet.

Step 9

Add your berries to the center of the dough, leaving about a 2" border all the way around.

Step 10

Fold up the edges of the crust by taking a section of the edge of the dough (3-4 inches) and folding it up over the berries. Repeat until all of the edge has been folded around the berries.

Step 11

Brush the milk or half-and-half over the exposed dough (you may not use the whole tablespoon) and sprinkle with sugar or raw sugar.

Step 12

Bake for 35-40 minutes. The crust should be golden brown.

Step 13

Allow to partially cool before slicing if you don't want the juices to be too runny. It will set up a bit as it cools.