In a large bowl, whisk together flour, sugar, and salt.

Add in cold butter. Use a pastry blender (or two forks) to cut butter into flour mixture. Continue until mixture looks like coarse, pebbled sand.

Add egg yolks and ice water. Mix together with a spatula until mixture looks like a 'shaggy mess' or scrambled eggs.

Dump onto a clean work surface (or work inside the large mixing bowl). Gently and quickly knead mixture together to form a cohesive dough. Knead JUST UNTIL the dough comes together.

Divide dough into two equal parts. Flatten into disks and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes. Alternatively, store in the fridge for up to 2 days.

Filling: Toss strawberries with sugar, cornstarch, and salt in a large bowl. Let mixture rest while you roll out pie dough.

Egg Wash: Whisk together egg, water, and salt until smooth and well combined. Set aside.

Roll the dough on a lightly floured work surface. Roll dough to about 14 inches in diameter and about ¼-inch thick.

Strain strawberry mixture, discarding liquids that may be expelled. Spread strawberry mixture in the center of the rolled out dough. Arrange the fruit into an even layer, leaving about a 2-inch exposed border.

Brush egg wash along the exposed perimeter around the fruit filling. Fold the edges of the dough up and over about 1-inch of the filling. Press the folds together to seal.

Brush crust with egg wash and generously sprinkle with turbinado sugar. Refrigerate assembled galette for at least 30 minutes, until dough is cold and firm.

Preheat oven to 400℉.

Once oven is the correct temperature, place galette in the lower ⅔ rack of oven. Bake for 20 minutes.

Reduce temperature to 350℉. Rotate baking sheet and bake for another 20-30 minutes until crust is golden brown and fruit mixture is bubbling and boiling.