Mix your flour, sugar, and salt in a large bowl. Add those cold butter cubes and use a pastry cutter or fork to break everything into pea-sized pieces—don't overmix or you'll lose the flakiness. Add ice water one tablespoon at a time, stirring gently until the dough just comes together without being sticky.

Form the dough into a disk, wrap it in plastic wrap, and chill for at least 20 minutes. I usually make this the night before because cold dough is way easier to work with. When you're ready, preheat your oven to 400°F and line a baking sheet with parchment paper.

Roll out your dough on that parchment into a rough 12-inch circle—it doesn't need to be perfect, which is the whole point of rustic galettes. Honestly, mine always looks slightly wonky and that's exactly what makes it beautiful. Leave about a half-inch border all around for folding up later.

Combine your halved strawberries, 1/3 cup sugar, cornstarch, and lemon juice in a bowl and let it sit for 5 minutes. This is when you'll see the juices start releasing—that's perfect. Pile the strawberries and all those juices right in the center of your dough circle.

Fold the edges of the dough up and over the filling, leaving the center exposed. Don't worry about making it neat—this rustic style is totally intentional. Brush that beaten egg all over the crust (this is what gives you that gorgeous golden shine).

Bake for 40-45 minutes until the crust is deep golden brown and you can see the filling bubbling at the edges. My kitchen smells absolutely amazing at this point, and I always peek at it after 30 minutes because I get impatient. If the edges start browning too fast, tent them loosely with foil.

Let your strawberry galette buttery cool for at least 15 minutes before slicing. This gives the filling time to set so it doesn't all run out onto your plate. Serve it warm or at room temperature with whipped cream or vanilla ice cream on top.