Rustic Cherry Pie Galette: Buttery Crust

Instructions:

1. Pulse or cut the chilled butter into the flour, sugar, and salt until the mixture resembles coarse crumbs with some pea-sized lumps.
2. Gradually stir in ice water until the dough just holds together.
3. Wrap the dough in plastic and refrigerate for at least 1 hour to relax the gluten.
4. Toss the pitted cherries with sugar, cornstarch, lemon juice, almond extract, and cinnamon.
5. Let the cherry mixture sit for 10 minutes to allow the juices to thicken into a syrupy consistency.
6. Roll the chilled dough into a rough 12-inch circle on parchment paper.
7. Mound the cherry filling in the center, leaving a 2-inch border.
8. Gently fold the edges of the dough over the fruit, overlapping as you go to create a pleated rim.
9. Brush the pleated crust with the beaten egg wash and sprinkle with coarse turbinado sugar.
10. Bake at 400°F (200°C) for 40-45 minutes until the crust is golden brown and the cherry filling is bubbling and thick.