Start by combining the flour, sugar, and salt in a bowl. Then, cut the cold butter into cubes and add it to the flour mixture. Cut the butter into the flour mixture with your hands until the butter is pea-size.

Add a few tablespoons of ice water and mix together with your hands. Continue adding water a tablespoon at a time until the mixture becomes a dough that holds togther but is not overly wet.

Form the dough into a flat disk and wrap tightly in plastic wrap. Allow the dough to rest in the fridge for one hour.

On a floured surface, roll the dough out into a long rectangle. Fold it into thirds, like a letter, and turn it toward you as if you were to open it like a book. Roll it out one more time and fold into thirds. Wrap the dough tightly in plastic wrap and allow to rest in the fridge for another hour or overnight. If you would like to make a smaller galette, you can divide the dough and freeze one half at this point.

Cut the strawberries in half and combine with sugar and cornstarch.

Combine all ingredients in a bowl with your hands to ensure that the butter is evenly distributed.

Preheat the oven to 375 degrees F. Prepare a baking sheet and line with parchment paper.

Roll the pie dough out into a long rectangle or circle to ⅛'' in thickness. Transfer to the prepared baking sheet. Using a fork, dock the dough all over to ensure even baking.

Arrange strawberries on the dough, leaving an inch or so around the edges. Fold the edges over on all sides. Add the crumble topping over the strawberries.

Brush the edges of the galette with an egg wash and sprinkle with turbinado sugar.

Bake the galette for 40-50 minutes until the edges are golden brown. Allow to cool for 10 minutes before serving.