Many types of berries make outstanding pies, but strawberries dont hold up nearly as well as blackberries, blueberries, and other berry options. Frozen berries can be used off-season, but allow them to thaw in advance and drain off excess liquid before using. You can even use sliced apples, pears, or other fruit.

For the pastry dough: Cut the butter into small cubes and freeze for 5 minutes.Combine the butter, flour, and salt in the bowl of a food processor. Processfor 10 to 15 seconds, until the butter is finely chopped. Add 3 tablespoonsof the water and pulse for another 10 seconds, or until the mixture looks likecornmeal.

Pinch some of the dough between your fingers; it should holdtogether, not feel crumbly or dusty. If necessary, add more water, a teaspoonat a time, pulsing once or twice after each addition.

Turn the dough out onto a clean work surface. Gather about one-quarter of the dough into a small pileand use the heel of your hand to push the dough away from you two or threetimes, which helps thoroughly blend the butter and flour for a flakier crust.Dont overwork the dough or it will produce a tough crust.

Repeat with theremaining dough. Use a pastry scraper to gather the dough, and then formit into a disk about 5 inches across. Wrap in plastic and refrigerate for at least30 minutes.

Preheat the oven to 400°F. Line a baking sheet with a silicone baking mator parchment paper.

For the berry filling: Combine the berries, 3/4 cup of the sugar, the flour, tapioca, lemon juice,cinnamon, and nutmeg in a large bowl. Toss very gently to evenly coat theberries in the sugar mixture, being careful not to crush the berries.

Assemble the galette: Roll out the dough on a lightly floured work surface to a 14-inch circle. Setit on the baking sheet and spoon the berries into the center, spreading themout slightly and leaving a 21/2-inch border bare. Fold in the dough edges topartly cover the filling, pleating 4 or 5 times around the perimeter.

For the egg wash: Beat the egg in a small bowl until frothy, then beat inthe water. Lightly brush the egg wash on the dough, and sprinkle with theremaining 2 teaspoons sugar.