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Export 5 ingredients for grocery delivery
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.
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