Crust:

1. Cut your butter up into small chunks. I cut my stick in half lengthwise, flip it over and do it again, then slice it into approx. half inch pieces. This way each slice is 4 small squares. Put the butter pieces in a bowl and stick it into the freezer for about 15 minutes. Combine your dry ingredients and pop them into the freezer also.
2. Using a food processor or a stand mixer with the paddle attachment, mix the dry ingredients and butter together until the butter is about the size of oatmeal or blueberries.
3. Add 3 Tablespoons of cold water, one Tablespoon at a time, mixing a little in between each addition.
4. Test your dough and see if it holds together by squeezing a handful. The pie dough should mostly stick together when you squeeze it with just a little crumbling. If it doesn’t, add another Tablespoon of cold water and test again.
5. Knead it on the counter 3-6 times gently to bring it together. Too much kneading will toughen the dough. If it won’t form a ball put it back in the bowl and add cold water 1 Tablespoon at a time testing after each, until it will. Be careful not to over moisten!
6. Shape the dough into a round flat disk wrap it in plastic and put it into the fridge for 30 minutes or until you’re ready to bake.

Galette:

1. Preheat the oven to 400F (205C)
2. Take pie dough out of the fridge and let it warm up while you prepare the filling. If it has been in for a long time it might take 10-15 minutes until it’s soft enough to roll out.
3. Mix berries in a large bowl. Add sugar, flour and vanilla, stir and set aside.
4. Dust a piece of parchment paper or a silpat with flour, put your dough in the middle and start to roll it out. Turn it as you roll to get a nice even spread from the center. Roll gently until you have a circle about 13 inches across. If your edges are uneven don’t worry about it – rustic is the goal!
5. Pour the berries into the center of the dough and spread out to about 2-2 1/2 inches from the edges.
6. Fold the edges over, pleating a little as you go around. Brush the melted butter across the visible pie crust and a little on the berries too. Sprinkle with raw sugar, lift the parchment/silpat onto a baking tray and pop it into the oven.
7. Bake for 40-45 minutes until the crust is a rich golden brown.
8. Serve warm!