1. Prepare the dough: If you’re using store-bought pie dough, roll it out on a lightly floured surface. If you’re using homemade dough, roll it to about 12 inches in diameter. Make sure it’s an even thickness, around 1/8 inch.

2. Preheat the oven: Preheat your oven to 375°F (190°C).

3. Assemble the galette: Place the rolled-out dough onto a baking sheet lined with parchment paper. Spoon the strawberry pie filling into the center of the dough, leaving about a 2-inch border around the edges. If you’re using homemade pie filling, you may want to mix it with a tablespoon of cornstarch to thicken the juices and avoid a soggy crust.

4. Fold the edges: Carefully fold the edges of the dough up over the strawberry filling, creating pleats as you go. The galette doesn’t have to be perfect—its rustic charm comes from the natural folds in the dough.

5. Prepare the egg wash: In a small bowl, whisk together the egg and water to make an egg wash. Brush this over the exposed edges of the dough to give it a shiny, golden finish as it bakes.

6. Sprinkle sugar: Sprinkle a tablespoon of sugar over the crust for added sweetness and a nice crunch.

7. Bake the galette: Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on it toward the end of baking to ensure the edges don’t burn.

8. Cool and serve: Allow the galette to cool for about 10 minutes before serving. You can serve it warm or at room temperature. For an extra indulgent touch, top it with a scoop of vanilla ice cream or a dollop of whipped cream.