Easy Huckleberry Galette for 9 Slices

Instructions:

1. In a large bowl, toss the huckleberries, granulated sugar, cornstarch, lemon juice, lemon zest, and salt together until evenly coated.
2. Allow the berry mixture to sit for 10 minutes to hydrate the starch and prevent filling leaks.
3. Mix the flour and salt, then cut in the chilled butter until you see pea sized lumps.
4. Stir in ice water one tablespoon at a time until the dough just holds together.
5. Roll out the dough on parchment paper into a rough 12-inch circle.
6. Spoon the berry filling into the center of the dough, leaving a 2-inch border around the edges.
7. Gently fold and pleat the edges of the dough over the filling, leaving the center exposed.
8. Brush the folded dough edges with the beaten egg wash and sprinkle with turbinado sugar.
9. Bake at 400°F (200°C) for 40-50 minutes until the filling is bubbling and the crust is deep golden brown.