Step 1

Combine flour and salt in a large mixing bowl.

Step 2

Add the butter, and cut together with a pastry cutter, two knives, or your hands, until the mixture looks crumbly.

Step 3

Stir in the water, a couple tablespoons at a time, until a dough forms. You may not need to use all of the water. Do not overmix.

Step 4

Gently knead into a flat disc. Wrap and refrigerate for at least 30 minutes.

Step 5

In a bowl, lightly stir together the berries, sugar, flour, and lemon juice. Store in the fridge as you roll the pie dough.

Step 6

Preheat oven to 425°F.

Step 7

Divide dough into 8 equal pieces. Roll out each dough piece on a lightly floured surface to 1/4-inch thick small rounds, roughly 6 inches in diameter. Transfer dough rounds to baking sheets covered with parchment paper or a silicone mat.

Step 8

Add a heaping 1/2 cup of the berry mixture to each round, leaving a 1 1/2-inch border around the edge. Fold up sides of dough over the filling, forming loose pleats.

Step 9

Brush the outside edges of each galette with cream. Sprinkle the edges generously with turbinado sugar.

Step 10

Bake 25-30 minutes until edges are golden brown. Let cool 5 minutes before transferring to plates.