Pie Crust

• In a large food processor, pulse together flour, sugar and salt. Add in butter cubes and pulse again until pea-size pieces form. Add cold water and pulse until dough has formed.
• Transfer dough to plastic wrap and form into a disk. Place in the refrigerator to chill for 1 hour to overnight.
• Preheat oven to 400 degrees F and line a baking sheet or pan with parchment paper. In a large mixing bowl, mix together the strawberries, cornstarch, sugar, lemon juice and lemon zest. Let sit for 10 minutes.
• Remove the pie crust from the refrigerator and roll out on a lightly floured surface into a 14-inch circle. The shape doesn't have to be perfect. Transfer the crust to the prepared baking sheet.
• Spoon the strawberry mixture (discard the juices) into the center of the dough and leave a 2 inch border around the edges.
• Fold the edges of the dough, overlapping as necessary to create a rustic crust with a 2-3 inch border. Brush the crust with the beaten egg white and sprinkle with turbinado sugar.
• Bake the galette for 30-35 minutes or until the edges are a light golden brown. Let cool completely so the strawberry filling has time to set and form. Slice and serve with vanilla ice cream (optional). Enjoy!