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

To make the crust:

1. In a food processor, mix flour, salt, and sugar together. Then add the cold butter and pulse the food processor until the butter is the size of peas. Slowly add the water until a dough forms. Be careful not to over-mix.
2. Turn dough onto a lightly floured surface, and divide the dough in half. Form each half into a disk shape about 1 inch thick and wrap in plastic wrap. NOTE: This recipe makes two crusts, only one is needed for this recipe. Place the second one in a freezer bag and freeze. Best used within 2-3 months.
3. Refrigerate for about 30 minutes or up to overnight before rolling out.

Filling and the assemble:

1. In a medium bowl, combine the raspberries, sugar, and starch and mix to combine, be careful not to crush the berries.
2. Roll out your galette dough on a lightly floured surface into about a 13-inch circle, this does not have to be perfect.
3. Place your rolled-out dough onto the lined baking sheet and add the filling mixture, leaving about a 2-inch border around the edge of the dough.
4. Fold dough over the berries in about 3-4 inch sections and repeat until the whole galette is wrapped.
5. Brush the egg wash over the exposed dough and sprinkle with the sugar.
6. Bake for 35-40 minutes or until the crust is golden brown and the berries are bubbling.
7. Allow the galette to cool completely before cutting.
8. Service with vanilla ice cream or whipped cream!